No. 555 Filet de Bœuf au jus de groseilles.
Procure and lard a piece of fillet of beef the same size as in the last, pickle it four or five days, as directed for filet de bœuf (No. 426); when wanted take it from the marinade, dry it, and roast it in paper, but ten minutes before it is done take off the paper to allow it to colour a little; place it on your dish, and have ready the following sauce: run half a pint of the marinade through a sieve into a stewpan, add an ounce of glaze, place it on the fire, reduce it to half, add a quart of brown sauce, and again reduce it till it becomes a clear demi-glace; skim it when required, add half the rind of a lemon, the peelings of a few mushrooms, a little scraped garlic, the size of a pea, and a spoonful of very bright currant jelly; stir it two minutes over the fire, season it rather high, pass it through a tammie, sauce over the fillet, and serve.