No. 418 Fillet of Beef à la Joan d’Arc.
Prepare and cook the fillet as described, then cut a croustade in the form of a breast-plate (see plate), fix it at the head of the dish upon paste, then lay your fillet in the middle of a dish, make a small border of mashed potatoes round, upon which alternately place a small quenelle (No. 120) and a small fillet of tongue, to match; proceed in like manner all the way round, then have ready nicely boiled twenty heads of fine asparagus, cut half of them five inches in length, and the remainder three inches, dress them inside of the croustade on the top to represent arrows, pour a jus d’eschalotte sauce (No. 16) over the fillet, glaze the quenelles and tongue, and serve very hot.