Filet Marine

When you have a good roast beef, after using the sirloin for your dinner, cut out the filet and put it on a dish. Salt and pepper it, rub a little onion over it, pour a tablespoonful of tarragon vinegar and two spoonfuls of best sweet oil over it. From time to time baste it with the drippings. Warm it up for another meal, basting it while it is cooking over a slow fire. Serve with fried potatoes. When you have a remnant of pâté de foie gras, use it with boiled macaroni. It can be put back in the paste and warmed over in the oven.

From page 19 of the 1904 edition.

Original page from the book