Paupiettes de Bœuf

• 1 lb fillet of beef
• ¼ lb streaky bacon slices or larding bacon

Cut the fillet into 8 or 9 slender slices, trim them into a neat shape, and beat them out with the blunt edge of a chef’s knife.

Prepare a very fine hash of the trimmings of the meat, the slice of salt pork, the pounded garlic clove and the powdered coriander, allspice, and black pepper, mix it with some chopped parsley, and spread it thinly on each slice of fillet. If you have pestle a