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Lemon-juice (Mac doine Trim off all the fat)

Macédoine. Trim off all the fat and skin, cut the fillet into neat pieces about half an inch thick. Fry quickly in two ounces of butter. Skin the tomatoes and cut them into slices, put them on a baking sheet with some pieces of fat cut into rounds, and bake for three or four minutes. Dish the fillets in a circle on mashed potato, put a piece of fat and tomato on each fillet, also a small pat of Maître d'Hôtel butter, made of three ounces of butter, chopped parsley, and lemon-juice mixed; pour some half-glaze round, and put some macédoine in the centre of the fillets.

Filets de Bœuf à la Régence.

Ingredients.

Four pounds of Fillet of Beef.

Two quarts of Stock, and one pint of White Stock.