Meat Glaze
Take away all the skin, sinew, and fat from the fillet, trim it a little, and cut it into eight evensized slices (fillets). Lard one side of each fillet with strips of bacon and strips of truffles.
Clean the carrot and turnip, cut them into slices, peel the onion and cut it into slices. Season the fillets with pepper and salt, and put them with the vegetables, herbs, peppercorns, and trimmings of bacon in a thickly buttered sauté-pan. Put it on the fire, and broil both sides of the fillets a little, then add the sherry and stock, cover with a lid or buttered paper, and braise them in the oven for about twenty minutes. Take out the fillets, put them on a dish and keep them hot. Remove the fat from the liquor, add the brown sauce, boil it gently for ten minutes, and strain.
Boil the Spanish onion in salted water. Peel the potatoes, cut the ends, scoop out the centre with a column cutter. Prepare a mixture with the Spanish onion finely chopped, the grated Parmesan cheese, the breadcrumbs, yolks of eggs, and one ounce of butter.
Fry the potatoes in hot fat or lard, drain and cool them, then fill them with the above stuffing.
Cut the tomatoes in slices, broil slightly in butter. Put a stuffed potato on the tomato, place them on a baking-sheet and bake for ten minutes.
Dish up the fillets on fancifully cut croûtes of fried bread. Brush over the surface of the fillets with dissolved meat glaze. Garnish round the dish with the stuffed potatoes and tomatoes, pour a little of the sauce round the dish, and serve the remainder in a sauce-boat.
Filets de Bœuf à la Garibaldi. i (Fillets of Beef à la Garibaldi.) Ingredients.
Two and a half pounds of Fillet of Beef (middle cut). About a quarter pound of Beef Marrow.
Three large Truffles.
Half a pound of Fat Bacon.