Cut ten escalopes as described for à la reform, but rather thicker, lard
each piece with bacon one inch long and narrow in proportion, but do not
let the bacon show far out of the beef, then prepare two quarts of
marinade (see filet de bœuf à la Bohémienne, No. 426); lay your
escalopes in a dish, and strain the marinade over, let them remain about
twenty-four hours, take them out and lay them on a cloth, cover the
bottom of the sauté-pan with thin slices of fat bacon, lay the escalopes
over, add a little of the liquor, but not sufficient to cover them;
place a sheet of buttered paper over the sauté-pan and put them in a
slow oven for half an hour or more, moisten them now and then with their
stock, and when nearly done glaze and give them a little colour with the
salamander, take them out, drain on a cloth, and dress in crown upon a
border of mashed potatoes; have ready the following sauce: pass the
stock they were cooked in through a tammie into a stewpan, boil it at
the corner of the stove, skim off all the grease, add half a pint of
brown sauce, and reduce it till it forms a good demi-glaze, then add a
spoonful of currant jelly and a pat of butter, mix it quickly and sauce
over, season a little more if required.