These are prepared as in No. 581; and previously to dishing them up, some Soubise sauce, No. 58, should be piled in the centre of the dish; and the grilled fillets ol beef being neatly placed round this, pour a little half-glaze round the dish, and serve.
Note.—Fillets of beef, or steak-fillets, prepared as directed in No. 581, may also be served with all kinds of dressed vegetables as a garnish; or with any of the under-named sauces; viz., tomata, piquante, Provencale, oyster, Lyonnaise, mushroom, &c.