Fillet of Beef a la Napolitaine

Prepare the fillet as in the foregoing number, and when dished up, garnish it at each end with groups of raviolis No. 167; in each flank or side of the dish place a vase or cnp, formed of turnip, and just scalded in salt and water coloured with a few drops of cochineal; these are to be filled with white, fresh-scraped horseradish; pour some Neapolitan sauce, No. 59, over the fillet, and serve.