meet at this line. Dredge well with salt, pepper and flour, and put,
without water, in a very small pan. Place in a hot oven for thirty
minutes. Let it be in the lower part of the oven the first ten
minutes, then place on the upper grate. Serve with mushroom,
Hollandaise or tomato sauce, or with potato balls. If with sauce, this
should be poured around the fillet, the time given cooks a fillet of
any size, the shape being such that it will take half an hour for
either two or six pounds. Save the fat trimmed from the fillet for
frying, and the lean part for soup stock.

Fillet of Beef a la Hollandaise.

Trim and cut the short fillet into slices about half an inch thick.
Season these well with salt, and then lay in a pan with six table-
spoonfuls of butter, just warm enough to be oily. Squeeze the juice of
a quarter of a lemon over them. Let them stand one hour; then dip
lightly in flour, place in the double broiler, and cook for six
minutes over a very bright fire. Have a mound of mashed potatoes in
the centre of a hot dish, and rest the slices against this. Pour a
Hollandaise sauce around. Garnish with parsley.


Fillet of Beef a l'Allemand.

Trim the fillet and skewer it into a good shape. Season well with
pepper and salt. Have one egg and half a teaspoonful of sugar well
beaten together; roll the fillet in this and then in bread crumbs.
Bake in the oven for thirty minutes. Serve with Allemand sauce poured
around it.