1052—Filet de Bœuf Financière

No. 250, Poëlings the larded fillet.

Glaze it at the last moment and set it on a long dish.

Surround it with a garnish consisting of (1) quenelles of ordinary forcemeat; (2) grooved and cooked button-mushroom heads; (3) cocks’ combs and kidneys; (4) turned and No. 273, Blanchings olives. Each garnish should be placed on the dish in distinct heaps.

Cover the garnish with a little financière sauce, and send the same sauce separately.