Marrow Fat
Trim the piece of fillet and cut it into very small fillets. Grill or broil them in a little butter for about six minutes-they must not be cooked through-press them between two boards and cool.
Cut the liver into slices, and mince the bacon coarsely. Melt a little butter; add the shalots, and fry a golden colour; then add the bacon and liver, and toss over the fire for about five minutes; season to taste, and put it on a plate and let it cool. When cold pound it in a mortar with the tongue and foie-gras; add the panada and egg; mix well, season to taste, and rub through a fine sieve. Spread one side of each fillet thickly with this farce and brush over with egg. Stuff as many stoned olives as there are fillets with the same farce.
Cook the fillets for a few minutes in the oven; then brush over with meat glaze. Put the olives in a buttered sauté-pan in the oven, and cook them for six minutes. Blanch the marrow (cut into very small rounds); drain and warm it up in the sauce Bordelaise.
Dish up the fillets on a potato border; put them back in the oven to heat them thoroughly.
Put a stuffed olive and a round of marrow on each fillet; sauce over and round with well-reduced Bordelaise sauce, and serve.