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Pepper, Salt, and Cayenne (Free the meat from skin)

Free the meat from skin and gristle, and pound in a mortar with one gill of cream and the anchovy till smooth. Rub the whole through a fine sieve.

Put the mixture into a basin; mix in the rest of the whipped cream; season with pepper, salt, and a pinch of cayenne.

Decorate a timbale mould (previously masked with aspic) tastefully with stars of truffle and fancifully cut slices of chilli and gherkin. Coat the inside completely with a layer of aspic cream (using two tablespoonfuls of cream to one of aspic). Whip the aspic jelly to a froth; mix with the chicken purée, adding any trimmings of truffle finely chopped. Finish with a layer of aspic jelly or cream, and put on the ice to set.

Tournedos de Bœuf à la Moscovienne. (Thin Fillets of Beef à la Moscovienne.) Ingredients.

Three pounds of Fillet of Beef.