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Filet of Beef, William II

Trim the fat and skin off a nice, medium, tender filet of beef. Cut two truffles, two ounces uncooked lean ham and two ounces larding pork in oblong-shaped pieces, with larding needle lard filet alternately with each of the three articles, season all around with a good teaspoon salt and half teaspoon pepper. Place a mirepoix in a roasting pan, lay filet over, spread a little melted butter on top and set in oven for thirty-five minutes, being careful to baste once in a while, remove, dress on a hot dish and keep hot. Cut a cover from each of twelve very small, even-sized red tomatoes, scoop out meat and season interior of each. Remove skin from six raw sausages, place in a bowl with two tablespoons cream, a saltspoon cayenne and finely chopped truffle. Mix thoroughly, fill inside of tomatoes with preparation and place a slice of truffle on top of each tomato. Arrange on a tin, lightly baste with a little melted butter, set in oven seventeen minutes, remove and keep hot. Prepare six timbales of spinach, six timbales of potatoes, and arrange the three articles around filet; that is to say, one timbale spinach, a tomato, a timbale potato, a tomato, a spinach, and so on. Place a cooked fresh mushroom on top of each timbale and serve with the following sauce separately. Remove fat from gravy in filet, place contents of pan in a small saucepan, add a few mushroom tails, pour in a gill Rhine wine and let reduce on range to almost a glaze. Pour in one and a half gills demi-glace, lightly mix, boil for ten minutes, strain through cheesecloth into a sauce bowl and serve separately.