ing fillets, lay them on the top of the others, and press lightly together. Cover the surface with a thin layer of farce, brush over with white of egg, and sprinkle liberally with chopped truffle. Melt the butter in a sauté-pan, fry the fillets without turning for a few minutes, then cover with a buttered paper, and finish cooking in the oven. Serve on a border of mashed potato, strain the sauce over, and garnish with nicely-prepared macaroni croquettes.
Time.—To cook, 15 to 20 minutes. Average Cost, 4s. 6d. Sufficient for 6 or 8 persons. Seasonable at any time.
878.—FILLETS OF BEEF À LA BEAUFFREMONT. (Fr.—Filets de Bœuf à la Beauffremont.)
Ingredients.—2 lb. of fillet of beef, ¼ of a lb. of macaroni, 1 tablespoonful of grated cheese, a few fine strips of truffle, 1 oz. of butter, 1 oz. of meat glaze, stock, ¾ of a pint of tomato sauce, No. 281, ¼ of a pint of Madère Sauce, No. 255, 1 egg, breadcrumbs, salt and pepper.
Method.—Cut the fillet into rounds about ½ an inch thick and 2½ inches in diameter. Season them with salt and pepper, and coat them with egg and breadcrumbs. Blanch the macaroni, drain it well, replace in the stewpan, cover with well-flavoured stock, and boil until tender. Drain and return to the stewpan, stir in the cheese and ½ a pint of tomato sauce, and keep hot until required. Add the Madère Sauce and glaze to the remainder of the tomato sauce, and boil gently until required. Heat the butter in a sauté-pan, put in the fillets, and fry quickly until done. Arrange the fillets in a close circle on a hot dish, place the macaroni in the centre, garnished with shredded truffle, and pour the sauce round.
Time.—To fry the fillets, 6 to 8 minutes. Average Cost, 4s. 6d. to 5s. Sufficient for 6 or 7 persons. Seasonable at any time.
879.—FILLETS OF BEEF À LA GENOISE. (Fr.—Filets de Bœuf à la Génoise.)
Ingredients.—2 lb. of fillet of beef, 3 or 4 ozs. of marrow, 1½ ozs. of butter, meat-glaze, ½ a pint of turned potatoes, a little finely-chopped parsley, potato border, ⅔ of a pint of Genoise Sauce, salt and pepper.
Method.—Cut the fillet into ½-inch slices, which afterwards cut into rounds about 2½ inches in diameter, and season them with salt and pepper. Turn the potatoes with a large-sized, pea-shaped cutter, parboil them, and afterwards fry in hot fat until nicely browned, or finish cooking in the oven with a little butter. Cut the marrow into rather thin rounds a fourth the size of the fillets, blanch and broil them, and keep hot until required. Melt the butter in a sauté-pan, fry the fillets quickly until nicely browned on both sides, then brush them over with meat-glaze. Arrange in a close row on a bed of mashed potato, place
