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.
Trim a tenderloin of beef, cut it in slices and beat lightly to flatten to three-eighths of an inch in thickness, then trim them again round-shaped; each one should weigh three ounces. Salt them on both sides; put half oil and half butter in a saucepan and set it on a hot fire, place therein the meat, and let cook quickly. It will take about five minutes to have them rare, seven minutes to cook them properly, and eight minutes if desired well done. When finished, remove, lay them on a plate, glaze and serve on a dish with a little clear gravy (No. 404) poured around.
Prepare the noisettes as for No. 1410, set them in an earthen dish, then season them with salt and mignonette, oil, vinegar, thyme, bay leaf, sprigs of parsley and sliced onions. Leave them in this pickle for three hours, then drain the pieces, wipe dry, and saute them with butter on a licit fire. When done dress them over a tomato sauce (No.549) with' horseradish, stirring in a little finely chopped blanched and lightly fried shallots. Stuff some Spanish olives with anchovies, put them in sheets of buttered paper, warm them in a slow oven, remove the papers, glaze the olives, and garnish the noisettes with these. Three olives are sufficient for each noisette.
Arrange, prepare and cook the noisettes as explained for plain (No. 1410). Dish them and pour over a sauce prepared as follows: Put some half-glaze sauce (No. 413) into a small saucepan, stir it well with a whip and mixing in with it the same quantity of butter; season with mignonette, lemon juice and chopped parsley. Cut some pieces of beef marrow, a quarter of an inch thick, throw them into boiling water, and drain them. Have double the quantity of thin slices of mushrooms: lay the mushroons and marrow intercalated in some tartlet molds, dressing them dome-shape fill up with sauce; put them on ice. When cold unmould them by dipping the molds in hot water; dip them in beaten eggs, then in bread-crumbs and fry to a good color. Dress them crowned-shaped around the noisettes, allowing two pieces of fritter for each noisette.
Prepare the noisettes as explained in noisettes plain (No. 1410), season them and lay them on a dish, pour over them a little cold cooked marinade (No. 114), and some Madeira wine. Let macerate for three hours, then drain and dry them on a cloth. Saute them in butter, and when properly done, after seven minutes, remove and glaze them. Drain the butter from the stewpan, put in a little half-glaze (No. 413), reduce, while adding the marinade, a very little at the time, and when nicely reduced, finish with a little good cream. Strain the whole through a tammy (No. 159) and mix in some finely minced chives. Place each noisette on a thin slice of bread, browned in butter, lay them on a dish and cover each with the gravy.