Filet de Boeuf à la Gendarme

From François Menon, Les soupers de la cour (Paris, 1755): Cut a filet of beef in the thinnest slices you can: put them to marinate with oil, parsley, green onion, a garlic clove, some mushrooms, all finely chopped, salt, and coarse pepper, then you spear them on a brochette with all the marinade, and wrap in paper; cook on the spit, and serve with a sauce made with a little coulis, a glass of Champagne wine, salt, and coarse pepper; boil it a few moments, and when serving add a pinch of blanched ravigote herbs, very finely chopped.