(Recipe #7, pages 75 – 76)
The filet may be roasted fresh or soaked overnight in vinegar. Remove the fat and membrane, lard it like rabbit with two rows of lardons, and sprinkle it with salt and allspice. Place it in the over in an iron roasting pan with a generous amount of scalding hot butter and roast it gently covered 1¼ hours, basting frequently; from time to time, if the gravy is beginning to brown, add a cup of crème fraîche if available, otherwise milk. When serving stir a little water into the gravy; the cream usually thickens it enough without additional starch.
Translated by David Green.