(1458). Tenderloin Of Beef A La Royal - Whole (Filet De Boeuf A La Royale-Entier)

Prepare tenderloin as described a l'Ambassade in No. 1441; lard the interior with pork, ham and truffles, each cut into lardings three-eighths of an inch square. When the- fillet is cooked, drain the gravy, skim off the fat, and set it into another saucepan with some broken game bones; simmer for one hour, then strain and add to it its equal quantity of espagnole (No. 414); reduce this sauce to proper consistency, being careful to remove all the grease and scum arising to the surface; put aside a third part of it, and add to the two-thirds remaining some grooved or turned mushrooms (No. 118); forcemeat quenelles round-shape and truffles cut olive-shaped; Pare and glaze the tenderloin, and dress it on a rice foundation; place the garnishing around in clusters and decorate the tenderloin with five skewers, made of cocks'-combs and truffles. Saute a little minced raw ham in butter, moisten with a gill of Madeira wine and the third part of the gravy kept back from the rest; boil, skim, drain through a sieve and serve in a separate sauce-boat.

(1459). Tenderloin Of Beef A La Solohub - Whole (Filet De Boeuf A La Solohub-Entier)

Prepare' a tenderloin of beef in the following manner: After it has been well pared stud with truffle- the third part of it (the center), and the narrow end third, lard with pork lardons (Fig. 52, No. 2), leaving the other end unlarded. Cover the studded part with a band of fat pork, line a long, narrow braziere with slices of fat pork, carrots, onions, and a garnished bunch of parsley; place the fillet on this; braise the meat with a very little moisture, only adding stock when it becomes too reduced; when almost done take out the meat and place it on a baking sheet; egg and bread-crumb the unlarded end, bestrew with grated cheese, pour melted butter over and brown in a hot oven. Dress on a rice foundation into which has been mixed some quarter inch squares of foies-gras. Garnish the sides of the tenderloin with minced cepes a la Bordelaise (No. 1574) and the ends with small patties filled with tomato puree (No. 730), strained through a very fine sieve and to which has been added some meat glaze (No. 402), thickening at the last moment with cream and egg-yolks. Serve a Russian sauce (No. 535) separately.

(1460). Tenderloin Of Beef A La Travers - Whole (Filet De Boeuf A La Travers-Entier)

To be prepared exactly as fora la Bayonnaise (No. 1443), and when cooked glaze it after paring it nicely and set it on a rice foundation. Garnish around with artichoke bottoms tilled with a sweetbread croquette preparation (No. 893), dip them in eggs, bread-crumb them and fry, have also a garnishing of small timbales made of timbale paste (No. 150), tilled with spinach and cream, and covered with small puff paste tops. Pour a little good gravy (No. 404) into the bottom of the dish, and serve separately a marinade sauce (No. 496) well buttered with chopped mushrooms added.