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 _à 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.