Lard the fillet with salt pork fat and tongue, Poêlé it and glaze at the last moment.
Place it on a long dish and surround with the following garnish: 1) On either side of the fillet place a line of small Chartreuses made in small hexagonal moulds as follows: butter the moulds and place a slice of truffle in the bottom of each; line the sides with various vegetables such as carrots, turnips, peas and beans, all plain boiled in salted water, cutting them to a suitable size and arranging them so as to vary the colours. Carefully spread a thin layer of light textured forcemeat over the vegetables then fill with well squeezed braised cabbage. Cook au Bain-marie for 10 minutes before being required. 2) At either end of the fillet place halves of braised lettuce in a fan shape so as to frame the ends in semi-circles. 3) Place poached round Quenelles decorated with salt ox tongue between the Chartreuses.
Serve separately a lightly thickened gravy prepared from the juices from the cooking after first removing the fat and passing through a fine strainer.