Fillet of Beef in Jelly.

Trim a short fillet, and cut a deep incision in the side, being
careful not to go through to the other side or the ends. Fill this
with one cupful of veal, prepared as for quenelles, and the whites of
three hard-boiled eggs, cut into rings. Sew up the openings, and bind
the fillet into good shape with broad bands of cotton cloth. Put in a
deep stew-pan two slices of ham and two of pork, and place the fillet
on them; then put in two calf's feet, two stalks of celery and two
quarts of clear stock. Simmer gently two hours and a half. Take up the
fillet, and set away to cool. Strain the stock, and set away to
harden. When hard, scrape of every particle of fat, and put on the
fire in a clean sauce-pan, with half a slice of onion and the whites
of two eggs, beaten with four table-spoonfuls of cold water. When this
boils, season well with salt, and set back where it will just simmer
for half an hour; then strain through a napkin. Pour a little of the
jelly into a two-quart charlotte russe mould (half an inch deep), and
set on the ice to harden. As soon as it is hard, decorate with the egg
rings. Add about three spoonfuls of the liquid jelly, to set the eggs.
When hard, add enough jelly to cover the eggs, and when this is also
hard, trim the ends of the fillet, and draw out the thread. Place in
the centre of the mould, and cover with the remainder of the jelly. If
the fillet floats, place a slight weight on it. Set in the ice chest
to harden. When ready to serve, place the mould in a pan of warm water
for half a minute, and then turn out the fillet gently upon a dish.
Garnish with a circle of egg rings, each of which has a stoned olive
in the centre. Put here and there a sprig of parsley.