FATES BE FILETS OS BCEUF

Have a piece of nice beef cut as you would for a fricandeau, trim and lard it, and cut it into thin fillets, set them in a pan with a little suet till browned. Raise your p&t^ as before, and put a good farce at the bottom, then put your fillets, cover them with a layer of the farce and

FASTBT. 209

then the paste^ let it bake three hours^ and then raise the cover^ skim off any fat, and pour in some good jus de veau with half a glass of wine. Some truffles may be added before it is boiled.