No. 554 Fillet of Beef piqué aux légumes printaniers.
Procure a piece of fillet of beef fifteen inches in length, lard, trim, and dress it as directed (No. 417); when ready to serve dress a border of mashed potatoes on your dish; have ready twenty young carrots, twenty young turnips, with twenty small onions, dressed as directed for poulardes (No. 521); dish them upon the mashed potatoes with a small cauliflower nicely boiled at each end of the dish, place your fillet in the centre, glaze it, and sauce with a demi-glace, made also as directed for the poulardes, but half the quantity will be sufficient.