This is a good way of managing the beef that is left from the roast or baked fillet of beef to be served the second day. Cut the fillet, after reheating it in the oven, into slices about three-fourths of an inch thick, and two inches wide. Form a circle in a dish by lapping each of these scollops partly over the other. Fill the centre with a tomato sauce, or potatoes a la Parisienne, or mushrooms, or with any of the small vegetables, such as pease, beans, little balls of carrots, potatoes, etc., in different little piles; or with truffles (they can be procured canned) sliced, with Madeira sauce; or with mushrooms and truffles mixed, with Madeira sauce.