(1461). Tenderloin Of Beef Braised With Roots - Whole (Filet De Boeuf Braise Aus Racines - Entier)

The tenderloin for this must be prepared and cooked the same as for a la Bienvenue (1445); glaze, then dress it and garnish around with small olive-shaped carrots first blanched, then cooked in broth (No. 194a), butter and sugar; when done the broth will be reduced to a glaze; also have turnips cut ball-shaped, blanched, then cooked in broth, butter and sugar and reduced the same as the carrots; some small glazed onions, and celery roots cooked in gravy (No. 404). Serve separately the braise stock reduced with espagnole (No. 414); when ready to serve add some Madeira wine.

(1462). Tenderloin Of Beef, Hunter's Style - Whole (Filet De Boeuf Au Chasseur-Entier)

This tenderloin is to be cooked and prepared exactly the same as fora la Bayonnaise ( No. 1443); pare it, glaze, and dress it on a rice or short paste (No. 135) foundation, garnishing around and on each side with game quenelles (No. 91), molded in a tablespoon (Fig. 80), and laving them one beside the- other on a buttered tin sheet; pour into this sheet some boiling salted water, and keep the water continually boiling while poaching the quenelles until they are thoroughly done. Raise the.tenderloins and sirloin from four young rabbits or any other kind of game, paring them to the same shape as the rabbit tenderloin; remove all the nerves with the tip of a knife, then lay them on a dish, and season with salt, pepper, nutmeg, thyme, bay leaf, branches of parsley, minced carrots and onions, lemon juice, and two tablespoonfuls of oil; let them marinate in this for one hour, being careful to turn them over several times, then take them from the dish without the vegetables and after dipping them into a frying batter (No. 137); fry them a fine color and garnish with these.

Have a half-glaze, sauce (No. 413), add to it some game carcasses and Madeira wine, when the same is ready strain either through a sieve or tammy, and mix in with the sauce some eighth of an inch square pieces of cooked ham. Pour a third of this around the tenderloin, and 6end the rest to the table in a separate sauce-boat.

(1463). Tenderloin Of Beef, Indian Style - Whole (Filet De Boeuf A L'Indienne- Entler)

Have a fine tenderloin prepared and cooked as for a la Bayonnaise (No. 1443), then glaze and dish it, garnishing the sides with rice timbales, and the ends with small rice croquettes the size and shape of Spanish olives. Serve in a separate sauce-boat a light poivrade sauce (No. 522) with curry.

Indian Rice

How to prepare the rice for the timbales and croquettes: Pick one pound of rice, wash well, blanch and drain it; set it in a saucepan with half a pound of butter, and the decoction of a pinch of saffron infused in half a gill of water, salt and cayenne pepper. Cover the rice with beef stock (No. 194a), boil and let finish cooking in a slow oven for half an hour, then remove a quarter of it and put it into a bowl, mixing in with it sufficient allemande sauce (No. 407) to give it consistency, then let get cool, and afterward form it into croquettes the size and shape of a Spanish olive, fill some timbale molds with the balance of the rice.