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Removes or Releves: Filet

It is roasted and served as Filet de bœuf rôti, and may have a vegetable garnish-Macédoine, Jardinière, or Printanière-and be named accordingly. Au jus d'orange, it has orange sauce. Filet de bœuf au macaroni is garnished with macaroni. à la Napolitaine-larded, roasted, and served in a savoury brown sauce with Tarragon vinegar, currant jelly, raisins and French plums. au jus de groseilles-larded, soaked in marinade and roasted; served in a brown sauce with currant jelly. piqué aux légumes printaniers-larded, roasted and glazed; served with young vegetables and brown sauce. à la Milanaise-larded, roasted, and served in white sauce with macaroni, etc. Served with macaroni dressed with tomato sauce and grated cheese, it is à la Romaine. à la Toscane-larded and braised; served with tomatoes and stuffed artichoke bottoms. à la Bohémienne-larded, soaked in marinade, and roasted or braised; served with fried slices of potatoes, and Poivrade sauce with pickled onions, pickled mushrooms, and olives; or cold, with tomato sauce, currant jelly, etc.

Braised, it is served as Filet de bœuf braisé; à la sauce Madère, it has Madeira sauce; à la Paysanne, it is garnished with vegetables.

A Round of beef as- Rouelle de bœuf bouillie is boiled; à l'Anglaise it is served with carrots and turnips and small suet dumplings.