Fillet of Beef a la Richelieu

Trim the fillet as for larding, but instead of larding the smooth surface as in the former case, it is to be neatly covered with a thin layer of beef-suet, about a quarter of an inch thick, fastened on with string tied all along the fillet at distances of an inch from each other. The fillet is to be braized in all respects as in the foregoing cases, excepting that a glass of wine o brandy should be added. When done, clarify, reduce, and incorporate the stock with some Richelieu sauce No. 63; garnish round the base with quenelles, truffles, mushrooms; pour the sauce over all, and serve quite hot.