_Iced Bouillon
Pulled Bread
*Fillet of Beef, Horseradish Sauce
Franconia Potatoes
Corn Souffle
Endive, French Dressing
Salted Triangles
Violet Mousse
Coffee_
_*Fillet of Beef_--Trim fillet into good shape. Lard it plentifully,
letting the whole upper surface be perforated with lardoons. Place
in baking pan thin slices of larding pork, over pork place layer of
chopped onion, carrots, turnip, and celery; lay tenderloin on top.
Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4
sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes,
and baste frequently. Remove when done; strain off gravy and skim off
grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan,
add gravy strained from pan, 1/2 cup grated horseradish, salt and
paprika to taste and bring to boiling point, then add 2 tablespoons
lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish
and lay fillet on it.