(2440). Tenderloin Of Beef With Croustades Macedoine (Filet De Boeuf Aux Croustades Macedoine)

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).

(2441). Tenderloin Of Beef With Vegetables, Mayonnaise (Filet De Boeuf Aux Legumes, Mayonnaise)

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.

Tenderloin Of Beef With Vegetables Mayonnaise File 476

Fig. 456.