Prepare and dress the fillet as before, then cut a croustade of bread
representing the wall of a citadel, form the cannons with stewed
carrots, and the balls with truffles, place it on mashed potatoes at the
head of the dish, lay the fillet in the centre, make a border of mashed
potatoes round, rather high, close to the croustade on each side, but
diminishing as you go from it; have ready twenty crawfish, place them on
the potatoes, tails upwards, pour a sauce Beyrout (No. 64) round the
fillet; glaze and serve.
I must here observe that as crawfish are frequently served to garnish
calf’s head, I see no impropriety in using them to garnish beef.