Trim the fat and skin off a nice, medium, tender filet of beef. Cut two truffles, two ounces uncooked lean ham and two ounces larding pork in oblong-shaped pieces, with larding needle lard filet alternately with each of the three articles, season all around with a good teaspoon salt and half teaspoon pepper. Place a mirepoix (No. 271) in a roasting pan, lay filet over, spread a little melted butter on top and set in oven for thirty-five minutes, being careful to baste once in a while, remove, dress on a hot dish and keep hot. Cut a cover from each of twelve very small, even-sized red tomatoes, scoop out meat and season interior of each. Remove skin from six raw sausages, place in a bowl with two tablespoons cream, a saltspoon cayenne and finely chopped truffle. Mix thoroughly, fill inside of tomatoes with preparation and place a slice of truffle on top of each tomato. Arrange on a tin, lightly baste with a little melted butter, set in oven seventeen minutes, remove and keep hot. Prepare six timbales of spinach (No. 2063), six timbales of potatoes (No. 2102),and arrange the three articles around filet; that is to say,one timbale spinach, a tomato, a timbale potato, a tomato, a spinach, and so on.

Place a cooked fresh mushroom on top of each timbale and serve with the following sauce separately.

Remove fat from gravy in filet, place contents of pan in a small saucepan, add a few mushroom tails, pour in a gill Rhine wine and let reduce on range to almost a glaze. Pour in one and a half gills demi-glace (No. 122), lightly mix, boil for ten minutes, strain through cheesecloth into a sauce bowl and serve separately.