This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Prepare, lard, braise and glaze a fine tenderloin the same as for a la Bienvenue (No. 1445); put it aside to cool, keeping it very straight, then pare and glaze. Set it on a small rice foundation two and a half inches high and symmetrically carved (Fig. 9a). Garnish around with small croustades made of foundation paste (No. 135); fill these croustades with a small vegetable macedoine(No. 2050); season well and thicken with a ravigote mayonnaise (No. 612); sprinkle over some very finely chopped chervil, and garnish around the croustades with a row of chopped jelly. Decorate the top of the tenderloin with some Bellevue hatelets (No. 2526).
Prepare and cook a tenderloin the same as for a la Chanzy (No. 1447), keeping it quite rare; glaze it over several times and leave till cold. The drawing that accompanies this dish will show the way to prepare the meat for a supper, or for serving at a small sideboard supper. First take an oval-shaped drum, three inches high and hollow in the center, fasten it on an oval board a quarter of an inch thick and an inch wider than the outlines of the drum; on top of this drum lay an oval wooden socle an inch and a halt high and slightly curved in the center, it being two inches narrower all around than the drum itself, thus forming a shelf. Decorate all around the drum with small sticks of vegetables, such as carrots and turnips, cut out with a tin tube five-sixteenths of an inch inch diameter, and blanched separately in salted water; lay them in regular rows one over the other formed of the two distinct colors, being careful to dip each piece in half-set jelly to make it adhere to the form; when the drum is all decorated, glide it on to a long dish, the bottom being filled with jelly; keep it in a cool place at forty-two degrees temperature.
Pare and cut up the tenderloin in crosswise slices, each a quarter of an inch thick, dress them on the second curved-shape form, glaze and cover over with jelly. Have a garnishing of Brussels sprouts, celery roots, ana cucumbers, all of uniform size, also some green peas, all of these to be dressed in small clusters. alternating the various colors; these must be placed on the shelf between the drum and the curve; put chopped jelly in the dish around the piece. Serve mayonnaise sauce (No. 606) at the same time.
Fig. 456.
 
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