Trim the fillet and remove any sinew.
Lard it finely with strips of salt pork fat and Poêlé in the usual manner.
As soon as it is cooked, envelop it completely with caul. Arrange a layer of Lasagnes à la Sicilienne in a dish, place the fillet on top and cover with a further layer of the same Lasagnes. Sprinkle with white breadcrumbs and melted butter and place in a hot oven to gratinate.
Remove any fat from the pan and deglaze with