(1464). Tenderloin Of Beef A La Printantere - Whole (Filet De Boeuf A La Printaniere- Entier)

, Pare a tenderloin, lard it with fat salt pork cut in the shape of lardons (No. 2. Fig. 52); garnish the bottom of a long narrow braziere with fragments of fat pork, minced vegetables, onions and aromatics; moisten the meat with a pint of stock (No. 194a); reduce this liquid slowly to a glaze, then remoisteu to three-quarters of its heighth. Boil the liquid for seven to eight minutes and cover the tenderloin with buttered paper; close the braziere, put it back on a slower fire and continue to cook with fire over and under for a couple of hours basting it oftentimes with its stock. The meat ought now to be perfectly well done; drain it off to pare; strain and free the stock from fat, pour into it one glassful of Marsala wine and reduce to a half-glaze. Place the tenderloin on a deep baking pan, pour the stock over and glaze while basting frequently; drain off and strain the stock once more, suppress all of its fat and thicken with a few spoonfuls of brown sauce (No. 414) or tomato sauce (No. 549); keep it in a bain-marie. Fasten a wooden foundation covered with cooked paste on the bottom of a long dish, glaze with a brush.

Carve the tenderloin into slices, reshape as before and dress it on this foundation; surround with a tine variegated garnishing divided in groups composed of braised lettuce, small timbales of vegetables, small glazed carrots, flowerets of cauliflower and lozenge-shaped string beans. Glaze the meat and cover the bottom of the dish with a small part of the sauce having the rest served in a sauce-boat.

Fig. 321.

(1465). Tenderloin Of Beef With Truffles - Whole (Filet De Boeuf Aux Truffes-Entier)

. To be prepared as for l'Ambassade (No. 1441); stud the tenderloin with raw truffles cut to represent nails, drive them in the surface of the meat one inch apart from each other, using a wooden peg for the purpose a little smaller than the nail. Cover the tenderloin with slices of fat pork, and tie them on; finish cooking exactly the same as tenderloin a la Bayonnaise (No. 1443), and when the meat is done, drain, trim and dress it on a long dish, garnish on each side with small peeled truffles, covering with clear half-glaze (No. 400). Serve separately a Madeira sauce with essence of truffles (No. 395).

(1466). Tenderloin Of Beef With Vegetables - Whole (Filet De Boeuf Aux Legumes- Entier)

Prepare and cook the tenderloin exactly as for a la Bienvenue (No. 1445); after having it pared and glazed, set it on a small rice foundation, garnishing it around with the following vegetables arranged in separate groups in order to vary their different colors. This dish can be decorated with pear-shaped carrots, small clusters of cauliflower, turnips cut into balls, artichoke bottoms garnished with Brussels sprouts, small glazed onions or any other vegetable in season, being careful to suppress any kind that will be served at the same dinner, and which has intentionally been avoided in this, such as asparagus tops, for there is seldom a dinner when this vegetable is not served in some way or the other, either as cream soup, or plain boiled. Also green peas, string beans and flageolets, these all being generally used as vegetables served with the entrees. Mushrooms are also employed largely for garnishing, and boiled potatoes are invariably served with fish. Send a sauce-boat of half-glaze sauce (No. 413) to the table, the same time as the tenderloin.