in size and number with the fillets, and fry them golden-brown either in hot fat or the butter used for frying the fillets. Brush one side of them over with meat glaze, place a fillet on each, and arrange neatly on a hot dish, pour a little of the reduced sauce round the dish, add the sour cream to the remainder, re-heat quickly, put a tablespoonful on each fillet, and serve.
Average Cost, 5s. Sufficient for 7 or 8 persons. Time.—To marinade, 2 hours. To cook 10 minutes.
876.—FILLETS OF BEEF, À LA POMPADOUR. (Fr.—Filets de Bœuf à la Pompadour.)
Ingredients.—1½ lb. of fillet of beef, ¼ of a pint of Espagnole sauce, 3 ozs. of butter, 2 tomatoes, 1 teaspoonful of lemon-juice, 1 teaspoonful of finely-chopped parsley, pepper and salt, cayenne.
Method.—Cut the beef into rather thick round fillets of equal size, cut the same number of rounds of fat about 1 inch in diameter, also an equal number of slices of tomato. Mix the parsley, lemon-juice, cayenne, and ½ the butter smoothly together, spread the preparation on a plate, and put it aside to become very cold and firm. Cook the rounds of fat, and warm the slices of tomato in the oven. Heat the remainder of the butter in a sauté-pan, and fry the fillets quickly, browning them on both sides. Place a slice of tomato on each fillet, and a round of fat on the tomato. Dish neatly on a bed of mashed potato, either in a circle or in 2 rows, and just before serving place a small pat of the maître d'hôtel butter on each fillet, and pour the Espagnole sauce round the dish.
Time.—About 45 minutes to prepare and cook. Average Cost, 2s. 9d. to 3s. Sufficient for 6 persons.
877.—FILLETS OF BEEF À LA GARIBALDI. (Fr.—Filets de Bœuf à la Garibaldi.)
Ingredients.—2 lb. of fillet of beef, 2 ozs. of beef marrow, thin slices of ham or bacon, 1 oz. of butter, 1 egg, potato border, macaroni croquettes, tomato or piquante sauce, nutmeg, salt and pepper, 2 large truffles.
Method.—Cut the meat into round fillets 2 inches across and about ¼ of an inch in thickness. Cut half as many slices of truffle, rounds of ham or bacon, and thin rounds of marrow as there are fillets, and blanch the marrow. Pound the lean trimmings of the meat, add the remainder of the marrow, the yolk of the egg, a pinch of nutmeg, a seasoning of salt and pepper, and pass the mixture through a wire sieve. Spread a little of this farce on half the fillets, cover with a slice of marrow, add a little more of the farce, then the truffle, again a little farce, and the rounds of ham or bacon. Spread a little farce on the remain-
