1069—Filet de Bœuf Régence

No. 168, Cooked Marinade for Venison the fillet in Rhine wine two or three hours in advance; cover it with a Matignon (No. 227, Matignon); envelop the fillet and the Matignon in slices of bacon, and set the whole to braise with its No. 168, Cooked Marinade for Venison.

A few minutes before dishing up, remove the slices of bacon and the Matignon, and glaze the fillet.

Set it on a long dish, and surround it with the following garnish, which, except for the decorated quenelles, which are left plain, should be arranged in distinct heaps, and slightly coated with sauce:—(1) quenelles of ordinary forcemeat, combined with chopped tongue, moulded by means of a coffeespoon, and poached at the last minute; (2) collops of foie gras tossed in butter; (3) fine cocks’ combs; (4) very white, cooked mushroom-heads, and truffles shaped like large olives.

Send, separately, the braising-liquor of the fillet, cleared of all grease, strained with pressure, reduced, and added to a half-glaze sauce.