Prepare and dress your fillets as directed, adding four glasses of
sherry to the vegetables you roast it in; prepare two croustades the
size and shape of scallop shells, dress your beef in the middle of the
dish, placing a croustade (on mashed potatoes) at each end; have ready
previously boiled two pounds of Strasburg bacon (which, from its dry
nature requires soaking two days and boiling four hours), cut it in
slices two inches long, and have an equal number of sliced of fried
potatoes to match, make a border of mashed potatoes round the beef, and
dress the slices of bacon and fried potatoes alternately upon it, have
ready prepared the following sauce: put a tablespoonful of chopped
eschalots in a stewpan, with three of Tarragon vinegar, let it reduce to
half, then add a pint and a half of brown sauce, two spoonfuls of
tomate sauce (No. 37), a pint of consommé (No. 134), and half a
tablespoonful of sugar, let it boil quickly twenty minutes, skim well,
and reduce until it adheres to the back of the spoon, then have ready a
lemon, peeled, sliced, blanched in boiling water, and drained on a hair
sieve, which throw in the sauce, pour it round the beef, fill one of the
croustades with stoned French olives, and the other with Indian pickle
made hot in a little demi-glace (No. 9); serve immediately.