(1450). Tenderloin Of Beef A La D'Orleans - Whole (Filet De Boeuf A La D'Orleans- Entier)

Have a fine tenderloin larded with strips of cooked red beef tongue and truffles, cook it the same as for a la Bienvenue (No. 1445); glaze, then dress it, garnishing one side with small chicken quenelles molded with a teaspoon (No. 155), and the other side with some small peeled truffles previously warmed in Madeira sauce and meat-glaze. Place at both ends rounds or slices of cooked ham, cut one and a half inches wide by an eighth of an inch thick, and warmed in a little butter and meat glaze (No. 403). Decorate with skewers made of game quenelles a la Villeroi and cocks'-combs. Served separately an Orleans sauce (No. 512).

(1451). Tenderloin Of Beef A La Godard - Whole (Filet De Boeuf A La Godard-Entier)

After cooking a tenderloin of beef the same as for a la Bienvenue (No. 1445) pare and glaze it. Make a foundation of rice, two inches high, and from ten to twelve inches long and five inches wide, egg the surface, flute it symmetrically and color it in a hot oven. Lay this on the middle of a hot dish, set the tenderloin on top and garnish around with twelve truffles cooked in Madeira wine, twelve fine mushroom heads grooved and turned round (No. 118), and twelve cock's-combs. Moisten with a little half-glaze (No. 400). Set around twelve oval quenelles decorated with red beef tongue, decorate the top with five skewers made of truffles and double cocks'-combs, and serve with a half-glaze (No. 413) separately.

(1452). Tenderloin Of Beef A La Melinet - Whole (Filet De Boeuf A La Melinet-Entier)

Have a fine tenderloin prepared and cooked as for a la Bayonnaise (No. 1443), pare, glaze and dish it. garnishing it with the following preparation made in advance. Cut some round pieces of unsmoked red beef tongue two inches in diameter by three-sixteenths of an inch in thickness; prepare a macedoine, thickened with bechamel (No. 409), well buttered and set away to cool; place on each slice of tongue a lump of this macedoine an inch and a half in diameter, flatten it down slightly, and cover it entirely with chicken quenelle forcemeat (No. 89). Baste over with melted butter, and sprinkle grated parmesan cheese on top, place on a well-buttered baking pan, set them in a slow oven and as soon as they are a fine color remove and arrange them on each side of the tenderloin; place a glazed mushroom on each piece of garnishing and serve separately a marinade sauce (No. 496), with chopped up truffles added.

(1453). Tenderloin Of Beef A La Milanese - Whole (Filet De Boeuf A La Milanaise-Entier)

The tenderloin is to be prepared and cooked the same as for a l'Ambassade (No. 1441). When done remove it from the fire, wipe away all the fat and moisture adhering to it, brush it over with beaten eggs and cover with fresh bread crumbs and parmesan cheese; besprinkle with butter and brown it nicely in the oven. Arrange it on a foundation made of short paste (No. 135), garnishing around with small spaghetti macaroni blanched, then drained and cooked in some consomme (No. 1S9). Season with salt and mix in some parmesan cheese and a little brown sauce; add the macaroni, tongue, truffles and mushrooms, all cut Julienne shape. Serve separately an espagnole sauce (No. 414) reduced with some good gravy.