Tenderloin Of Beef, Sauce Bear-Naise

Tenderloin trimmed and larded is either braised or roasted with vegetables; served in slices with Bearnaise sauce.

Tenderloin Of Beef With Custards

Tenderloin larded and either braised or roasted with vegetables, served in slices with a half glaze containing Madeira or Malaga wine. Garnished with slices or small molds of custards made of stirred yolks of eggs mixed with very small cut vegetables of various colors and a little consomme; this vegetable custard is then poured into a pan or small mold and placed in a pan containing water, then, with a sheet of buttered paper over the mold, the pan is put in the oven and the custard cooked, (called, FILET a la TALLEYRAND).

Tenderloin Of Beef With Cepes

Tenderloin trimmed, larded, and either braised or roasted with vegetables; the cepes drained from the oil in the cans, cut into slices, lightly fried in butter, taken up and added to a rich brown sauce, served with slices of the meat.

Tenderloin Of Beef With Artichokes

Tenderloin trimmed, larded, and either braised or roasted with vegetables, served in slices, garnished with artichoke bottoms filled with a ragout of truffles, mushrooms and strips of smoked tongue (called, FILLET OF BEEF a la BAYARD).

Tenderloin Of Beef With Stuffed Peppers

Tenderloin larded and roasted, served in slices with a little Andalusian sauce poured around, and garnished with a stuffed tomato at one end, and a stuffed green pepper at the other, (called, FILLET OF BEEF a l'ANDALOUSE).

Tenderloin Steak, Bordelaise

Steak broiled and served with a brown Borde-laise sauce, or with some finely minced shallots, garlic and parsley fried in oil and butter, with lemon juice added at the finish; garnished with chips.

Tenderloin Steak, Parisian Pota-Toes

Steak broiled and served with some maitre d'hotel butter poured over it and garnished with Parisian potatoes.

Tenderloin Steak, Sauce Bearnaise

Steak broiled and served with Bearnaise sauce at one end, and Julienne potatoes with a sprig of parsley at the other.

Fillets Of Beef With String Beans

Tenderloin steaks larded on one side, broiled, served with French string beans made hot in maitre d'hotel butter at one end, and a slice of fancy toast at the other.

Fillets Of Beef, Sauce Provencale

Tenderloin steaks larded on one side, broiled, served with some provencale sauce poured around the steak, and a small stuffed tomato at each end.

Tenderloin Steak Sauteed, With Peppers

Steak sautded in butter; minced green peppers fried in butter, drained, mixed into brown sauce, served around the steak with a stuffed green pepper at each end, and some neat slices of pimentoes decorating the top of the steak.

Tenderloin Steak,Sauce Perigueux

Steak broiled, served with sauce perigueux poured around it, top of steak decorated with slices of truffles, a few chip potatoes at one end of the dish, and a fancy crouton with a sprig of parsley at the other end.