(1414). Noisettes Of Tenderloin Of Beef A La Magny (Noisettes De Filet De Boeuf A La Magny)

Prepare and cook the noisettes of tenderloins the same way as explained in No. 1410: when done lay them on a dish, and place on top of each noisette a thin slice of fattened goose liver (foies-gras d'oie). Pour over a sauce allemande (No. 407), mixing in with it a quarter of its quantity of grated parmesan cheese. Besprinkle with more grated cheese, baste over with a little melted butter and brown in a quick oven or under a gas salamander (Fig. 123).

(1415). Noisettes Of Tenderloin Of Beef A La Maire (Noisettes De Filet De Boeuf A La Maire)

The noisettes of tenderloin of beef are to be prepared and cooked as for plain noisettes (No. 1410); glaze them, and lay them over a garnishing of potatoes maitre d'h6tel (No. 2795). Serve separately a half-glaze (No. 400) with tomato sauce (No. 549) with chopped fine herbs added, and stir in a piece of fresh butter just when ready to serve.

(1416). Noisettes Of Tenderloin Of Beef A La Nicoise (Noisettes De Filet De Boeuf A La Nicoise)

When the noisettes are prepared and cooked the same as for plain noisettes (No. 1410), dress them on a layer of tomatoes previously skinned, halved, squeezed and fried in hot oil mixed with eighth of an inch squares of cut ham; season with salt, pepper, nutmeg, and a taste of garlic. Lay these tomatoes inside a border made of risot Piemontaise (No. 2981). Glaze the noisettes, set them inside the border and garnish around the outside with small potato balls half an inch in size, and cooked in butter with chopped parsley strewed over.

(1417). Noisettes Of Tenderloin Of Beef A La Eossini (Noisettes De Filet De Boeuf A La Rossini)

, These noisettes are prepared and cooked the same as for plain noisettes (No. 1410). Glaze and lay them on small slices of bread, a quarter of an inch thick, and the same diameter as the noisettes fried in butter. Choose some very large white, chicken livers, cut them ink thick slices, saute them in some butter, and set a slice on each noisette, and on top of this a fine round slice of truffle. Mask the whole with a Madeira sauce (No. 492), with essence of truffle (No. 395) added to it.

(1418). Noisettes Of Tenderloin Of Beef In Surprise (Noisettes De Filet De Boeuf En Surprise)

Fry in butter without browning, a finely chopped, blanched shallot; add to it half a pint of tomato sauce (No. 549), and a pint and a half of espagnole sauce (No. 414). Boil and skim well, then add half a pound of chopped mushrooms, a quarter of a pound of chopped truffles, two ounces of chopped ham and some raw chopped fine herbs. Season properly, let get cold, and then prepare eighteen noisettes plain as for No. 1410. Make an incision on the side of each, fill these with the cold preparation, season, and dip the pieces in beaten eggs, then roll in bread-crumbs, and fry them in clarified butter. Remove from the fire, set them on a plate, glaze, and dish them over a tomato sauce (No. 549), having some meat glaze (No. 402) added.

(1419). Noisettes Of Tenderloin Of Beef, Triumvir (Noisettes De Filet De Boeuf Triumvir)

From the heart of a small tenderloin of beef beaten until excessively tender, cut some slices which after being flattened and pared should weigh three ounces each, and be three-eighths of an inch thick, and all trimmed to equal size; season with salt and pepper, then cook them on a quick fire for three minutes; turn over, and cook them for three minutes more. Glaze and cover with a white bearnaise sauce (No. 433); place in the center of each noisette a triangle of very black truffle warmed in some good gravy with a few tarragon leaves, and some meat glaze (No. 402). Pour this gravy round the bearnaise.

(1420). Noisettes Of Tenderloin Of Beef With Puree Of Mushrooms (Noisettes De Filet De Boeuf A La Puree De Champignons)

These are prepared and cooked the same as for plain noisettes (No. 1410). Glaze and lay them in round, flat croustades made with either foundation paste (No. 135) or very fine parings of puff paste, and garnished with a mushroom puree (No. 722).