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521. Tenderloin Pique A L'Egyptienne |
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521. Tenderloin Pique A L'Egyptienne |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery - the white part only - and the other side with eighteen cooked gumbos (No. 1030), then serve.
Continue to:
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