ce
from which the dish will take its name.

_Filets de Boeuf a la Bearnaise._--Serve with half a pint of Bearnaise
sauce.

_Filets de Boeuf aux Champignons._--Dress as before; leave in the centre
of the dish room for a mound of stewed mushrooms; pour over the fillets
half a pint of rich brown sauce. Serve these dishes as soon as cooked:
the meat is spoiled by waiting.

I have received several letters from readers living where lobster is
only to be had in cans, asking if there is no substitute for the coral
in making cardinal sauce. Canned lobster frequently contains a great
deal of coral, which is as good for coloring and flavoring as the fresh.
This can only be known, however, before opening, when the cans are of
glass. The pulp of red beet-root passed through a sieve and added to
white sauce or mayonnaise gives a beautiful red tint; but the flavor,
while excellent for a salad or as vegetable sauce, would be unsuitable
for serving with fish.

_Grenadines of Beef with Mushrooms and Poivrade Sauce._--Take as many
slices of fillet of beef, cut three quarters of an inch thick, as you
require. Trim them to a pear shape, three and a half inches long and
three wide at the broadest part. Lard these with bacon, and put them
into a saute pan with a gill of brown sauce and a glass of sherry (half
the sauce if there are very few grenadines); let them cook gently for
fifteen minutes. Dissolve a piece of glaze the size of a walnut by
putting it in a cup which is set in boiling water; when dissolved, take
up the grenadines, dish them in a circle, and glaze them (a brush is
properly used for this purpose, but the glaze can be spread with a knife
dipped in hot water). Fill the centre of the circle with a pyramid of
small mushrooms mixed with a gill and a half of poivrade sauce.[88-*]

_Fillets of Beef a la Grande-Bretagne._--Cut two pounds of fillet into
neat slices an inch thick; slit them (with a small French boning-knife
or small penknife) in such a way that you form a pocket in each the
mouth or opening of which is smaller than the pocket itself. This can be
done by laying the fillet flat on a board, laying your hand on the top
of it, making a slit two inches wide, then with the point of the knife
enlarging the slit inside, but not the entrance to it. The opening
should extend half-way through; into this put a force-meat made of
horseradish sauce[89-*] and macaroni boiled and cut fine. The force-meat
must be used sparingly, s