Take the best part of a fillet of beef, that is, about the middle, cut
eighteen slices three quarters of inch in thickness, and beat them with
your small chopper to the thickness of half an inch; cut each slice into
an oval piece, cut also six oval pieces of suet from the kidney, about
half the size, and not so thick as the fillet, dip the pieces of fillet
in flour, previously seasoning them with pepper and salt; fry in
clarified butter in a sauté-pan over a sharp fire, egg and bread-crumb
the pieces of fat, fry them after the pieces of fillet, dress them
alternately with the fillets in a crown, and serve with any of the
following sauces:
Sauce piquante (No. 27),
Do. à l’Italienne (No. 30),
Do. tomate (No. 37),
Do. poivrade (No. 32),
Do. à la Hollandaise (No. 66),
or any of the sauces described for fillets of beef in the Removes, but
of course preparing a smaller quantity; you can also convert the remains
of a fillet of beef left from a remove into an entrée, by cutting it
into slices and trimming it into oval pieces, not cutting the larded
part; lay the pieces in a sauté-pan and just cover them with a good
strong gravy, place a sheet of paper over, and put them in a moderate
oven till they are quite hot through, take them out and serve with any
of the sauces mentioned for fillets of beef in the Removes.