Prepare and cook the fillet as described, then cut a croustade in the
form of a breast-plate (see plate), fix it at the head of the dish upon
paste, then lay your fillet in the middle of a dish, make a small border
of mashed potatoes round, upon which alternately place a small quenelle
(No. 120) and a small fillet of tongue, to match; proceed in like manner
all the way round, then have ready nicely boiled twenty heads of fine
asparagus, cut half of them five inches in length, and the remainder
three inches, dress them inside of the croustade on the top to represent
arrows, pour a jus d’eschalotte sauce (No. 16) over the fillet, glaze
the quenelles and tongue, and serve very hot.