Trim your fillet and lard it through the thick part with large pieces of
cooked tongue and fat bacon, twelve pieces of each, tie it up with a
piece of string, put half a pound of butter in a large stewpan, and lay
in the beef with a pound of bacon cut in slices, two onions, two
bayleaves, two cloves, and ten peppercorns; place it on a sharp fire,
when getting a little brown and forming a glaze, put in six glasses of
sherry and a pint of consommé, (No. 134), set it over a very slow fire
for two hours, moving it round with a wooden spoon occasionally; have
ready blanched one pound of the best small maccaroni (No. 136); put it
in a stewpan, after it is well drained from the water take up the beef,
skim the fat off the gravy it is cooked with, and pass it through a
sieve upon the maccaroni, add six tablespoonfuls of tomata sauce, and
place it over the fire; when it simmers add half a pound of grated
Parmesan and half a pound of grated Gruyer cheese, move it round
quickly, (it must not be too liquid, so if too much gravy from the beef
reserve some of it;) season with a little cayenne pepper, salt, and
sugar, put a layer of maccaroni upon your dish, then a layer of grated
cheese, then the remainder of the maccaroni, egg and bread-crumb the
top, sprinkle more grated cheese over, brown it with the salamander, lay
the fillet on the top, glaze, and serve very hot. Should any gravy
remain pour it round.