554. Braized Fillet Of Beef, A La Jardiniere

Braize a larded fillet of beef according to the foregoing instructions and when done, glaze and place it on its dish; garnish it round with alternate groups of turned carrots and turnips, to which give the shape of olives, round balls, diamonds, small half-moons, or any other suitable fancy shape - all which must be previously boiled in broth, with a grain of salt, a little sugar, and a small piece of butter. Intermixed with these, place also some groups of green-peas, French-beans cut in diamonds, asparagus-heads, and buds of cauliflower. Sauce the fillet of beef round with bright Espagnole sauce, mixed with some of the essence in which the fillet has been braized (previously clarified and reduced for this purpose), glaze the fillet and send to table.

555. Braized Fillet Of Beef, Dressed As Chevreuil (Roebuck.)

Procure part or a whole fillet of beef, as occasion may require, remove the sinewy skin which covers the fat side, trim it neatly, and lard it closely; then lay the fillet for a day or so to steep or pickle in a pan containing a sufficient quantity of cold marinade (No. 234), prepared for the purpose. Next, when the fillet has become saturated with the marinade, drain it, and prepare it for braizing exactly in the same manner as in any one of the preceding cases; moisten with a bottle of Sherry, and braize the fillet of beef in the usual way; when it is done, glaze it well, and place it on its dish. Garnish it round with potatoes turned in the shape of large olives, and fried of a tine light color in clarified butter; sauce the fillet round with a well-made Chevreuil sauce (No. 69), with the addition of half the essence in which the beef has been braized, and which, as usual, has been previously clarified and reduced to half glaze for the purpose; glaze the larding and send to table. If preferred, the fillet may be roasted instead of braized.

556. Braized Fillet Of Beef, A L'Allemande

Prepare a fillet of beef in every respect according to the foregoing directions, when done, glaze and dish it up; garnish it round with stewed saner-kraut (No. 165), sauce it with Poivrade or Espagnole sauce, and send to table.

The fillet of beef a l'Allemande may also be garnished with stewed prunes, quenelles of potatoes (No. 312), and sauced round with German sweet sauce (No. 61).

557. Braized Fillet Of Beef, "With Madeira Sauce

Lard a fillet of beef, prepare it for braizing in the usual manner, moisten it with a bottle of good Madeira, and then set the fillet to braize gently on a slow fire ; keep basting it frequently with its own liquor, and when done, graze it and place it on its dish. Garnish it round with a Jardiniere (No. 143), a Macedoine (No. 144), or some nicely-fried potatoes; clarify the whole of the liquor in which the fillet has been braized, reduce it to the consistency of half glaze, and use it for the purpose of saucing the fillet, and send to table.