Prepare and lard twelve pieces of fillets as usual, have ready a quart
of marinade, see filet de bœuf à la Bohemienne (No. 426), and put
them into it for three days; when wanted dry them on a cloth, butter a
sauté-pan, lay in the fillets, cover them with a sheet of buttered
paper, and stand them twenty minutes in a moderate oven, glaze and
salamander a light brown, and dress in crown on a border of mashed
potatoes, then pour as much of the butter off from the sauté-pan as
possible, and put eight spoonfuls of the marinade and a pint of brown
sauce (No. 1) into it, reduce over the fire, keeping it stirred till it
adheres to the back of the spoon, add a small piece of glaze and a
teaspoonful of currant jelly; sauce over and serve.