Prepare and lard the fillet as before, then make a stiffish paste of
flour and water, roll it about half an inch in thickness and fold the
fillet in it, fold it again in three sheets of paper, tie it up at both
ends, run a lark spit through it, and just as you are going to put it
down to roast open the paste, pour in three glasses of Madeira wine,
close the paste well, tie it up securely, roast it two hours, take it up
and remove from the paste, glaze it, brown lightly with the salamander,
dish it plain, and have ready the following sauce: cut half a pound of
blanched maccaroni into pieces an inch long, likewise two ounces of very
red cooked tongue, six large blanched mushrooms, and four middling-sized
French truffles, put twenty spoonfuls of white sauce (No. 7) in a
stewpan, stir it over the fire five minutes, season with half a
teaspoonful of salt, a small quantity of cayenne, and a little sugar,
add all the other ingredients, with half a pound of grated Parmesan,
stir the whole over the fire to get hot, but do not break the pieces;
moisten with a little cream, pour the sauce in the dish, lay the fillet
upon it, glaze and serve.