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Salt, Pepper and Nutmeg (II)

Macaroni Croquettes for garnish.

Cut the fillet into slices about a quarter of an inch thick, beat them a little with a wet knife, and stamp or cut some rounds out of them about two inches in diameter. Cut as many thin round slices of marrow as you have fillets, blanch them and keep them till required.

Remove the skin and fat from the trimmings of the fillet, cut up small and pound in a mortar till smooth, add suet and marrow (about half the quantity of the meat), pound together thoroughly, mix in the yolks of two eggs, season with pepper, salt, and a little nutmeg, and rub through a wire sieve. This is the beef farce.

Season the fillets, put a thin slice of blanched marrow and a slice of truffle on each, placing a thin layer of beef farce between each. Put a thin slice of bacon as near as possible the size of the fillets on the top of each fillet thus prepared; press slightly together. Cover over completely with a thin layer of farce. Chop the trimmings of truffle finely, dip the fillets in white of egg, sprinkle the surface with chopped truffle. Melt the butter in a sauté-pan; when hot put in the fillets and broil over a quick fire for a few minutes, then cover with a buttered paper and finish in a hot oven.

When done take up, dress in a row on a small bed of mashed potatoes. Sauce over with wellreduced tomato or piquante sauce, garnish the sides with fried macaroni croquettes, and serve hot.