(2437). Tenderloin Of Beef A La Noailles (Filet De Boeuf A La Noailles)

This tenderloin must be prepared exactly the same as for a la Bayonnaise (No. 1443); when cold trim it nicely and glaze it with meat glaze (No. 402), using a brush for the purpose. Cover it with jelly and set it on a symmetrically carved rice foundation, garnishing around with mushrooms, truffles, scallops of foies-gras and chicken mousselines made in tartlet molds. The mushrooms are to be cooked and emptied with a vegetable scoop, then filled with a foies-gras, pressed through a tammy and glazed in a white chaudfroid (No. 596). The chicken mousselines should be covered with green chaudfroid (No. 595), and scallops of foies-gras to be covered with a brown chaudfroid (No. 594), the truffles glazed. Arrange this garnishing around the tenderloin with chopped jelly and croutons of jelly, but do not decorate it with hatelets.

(2438). Tenderloin Of Beef A La Violetta (Filet De Boeuf A La Violetta)

Have the tenderloin prepared and cooked the same as for a la Bayonnaise (No. 1443), and when completely cold pare it to the needed size to fit in an oblong mold, previously decorated with a variety of vegetables blanched and cooked in broth (No. 194a). Cover this decoration with a heavy coating of jelly; cut the tenderloin nine inches long by three and a half wide; trim it nicely and lay it in the center of the mold and imbed it in ice, laying it in very straight. Fill up the mold with cold melted jelly, and when it becomes quite cold and the jelly thoroughly firm, unmold it on an oval dish, and garnish around with some finely chopped jelly. Select eight equal-sized, large, ripe and very firm tomatoes; plunge them into boding water to peel off the skins, and empty the insides through an inch and a quarter opening on the stalk end. Shred some lettuce leaves and cooked beet-root, season them with salt, pepper, oil and vinegar, and thicken the whole with a little jellied mayonnaise (No. 613), mixing in with it some whipped cream; fill the tomatoes with this, and put the covers on again; coat them over with partly cold jelly; also have eight cooked artichoke bottoms, garnish each one with asparagus tops seasoned and thickened with jellied mayonnaise (No. 613). adding to it some whipped cream.

Place on top of the asparagus a small black truffle glazed with jelly; garnish around the inside of the dish with chopped jelly. Lay the prepared garnishings over, and intercalate around these a row of jelly croutons (Fig. 457).

(2439). Tenderloin Of Beef, Grenadins Rochambeau (Filet De Boeuf, Grenadins Rochambeau)

Prepare twelve tenderloins into half-heart shapes, each one weighing four ounces; lard one-third of them with larding pork, cut as represented in No. 3, Fig. 52, another third with truffles, and the last third with salted unsmoked tongue; braise them in a mirepoix stock (No. 419), and glaze, then cool and pare. Dress them in a circle on a round dish, alternating the various lard-ings, and till the center with some foies-gras scooped from a terrine with a spoon; arrange chopped jelly around, surrounded by a border of jelly croutons.