The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America follows a portrait of Mr. Charles Gray, Hospitality Officer at Grosvenor House London which is captioned:
I have travelled [sic] many times, both on the S.S. United States and the S.S. America, and I have always had a most enjoyable trip with wonderful hospitality. Each time I make a crossing, I insist on having Roast Filet of Beef du Barry. The chefs on board roast filets to perfection.The recipe for Roast Filet of Beef du Barry:
Wipe a filet of beef with a damp cloth. Trim it neatly, remove all the connective tissue, and have it larded with narrow strips of larding pork. Roast the filet in a very hot oven (450° F) for 8 minutes to the pound, basting it frequently with hot beef stock for the first 15 minutes and then with the pan juices, until it is done. Remove the filet to a heatproof platter. Surround the meat with bouquets of cooked cauliflowerets. Coat the flowerets with Sauce Mornay (see recipe) and sprinkle the sauce with grated cheese. Put the platter in a very hot oven (450° F) until the sauce is browned and bubbling. A 5-pount filet serves 10 to 12.