Here is a practicable recipe for an entre-côte de bœuf à l'Italienne. Having chosen the piece of meat, preserve it whole after trimming it into shape. Let it lie all night in a simple marinade (page 119). In the morning take it out, wipe it, spread a little butter over its upper side, and upon that a seasoning composed of a tablespoonful each of finely chopped mushroom and parsley, a dessertspoonful of minced shallot, and some pepper. Roll up the meat now, carefully, enveloping within it the seasoning, and secure it with tapes. Take a good slice of bacon, mince it very small with a saltspoonful each of powdered thyme, marjoram, and pepper, a clove of garlic, a three-ounce onion, and a two-ounce carrot sliced: shake this mixture, with an ounce of butter, at the bottom of a stew-pan, and when it melts place the fillet upon it, and turn it gently till it browns nicely. Now pour in a pint of hot tomato purée, diluted with beef broth to the consistency of thinnish gravy-soup; cover closely and simmer the entre-côte in this till it is done—it ought to be kept at least three hours at a gentle heat: when ready to serve, take the pan from the fire, strain off the sauce, place the meat upon a very hot dish, remove the tapes, divide the entre-côte into neat portions, arrange them so as to overlap each other, garnish with glazed onions, haricots verts, Brussels sprouts, or any nice vegetable, and after removing the fat from its surface pour the sauce over it.