It is admittedly, a luxury item, but a cold roast fillet of beef in aspic is one of the most beautiful dishes in all French cooking-and one of the handsomest dishes for any buffet.

• Ingredients:
  • 1 fillet of beef (4 pounds)
  • ¼ cup butter
  • Salt and freshly ground pepper to taste
  • ¼ cup of Madeira
  • ¼ cup Cognac
  • 3 cups Brown Sauce or 2 cans (10¾ ounces each) brown beef gravy
  • 3 black truffles, finely chopped
  • 2 tablespoons unflavored gelatin
  • 1½ cups Clear Aspic, cool but not firm
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