No. 799 — Beef Fillet Larded with Truffles or Anchovies
English historical translation of Molokhovets recipe No. 799 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the fillet of sinews and excess fat, sprinkle with Madeira and lemon juice, season with salt and crushed pepper and leave for three hours.
Cut about five truffles into thin long strips and lard the fillet with them. Wrap in buttered paper, tie to a spit and roast over strong heat while basting with butter; alternatively roast in the oven.
Remove the paper, slice the beef and pour over rich sauce No. 470 with remaining truffle trimmings and two or three fresh truffles. Serve immediately.
The same method applies to fillet larded with boned anchovies split lengthwise.
To provide
3 Russian pounds of beef 1 small glass of Madeira 7–8 truffles or | 10–20 anchovies 5 allspice and 5 black peppercorns 2–3 spoonfuls of butter and salt |