(1454). Tenderloin Of Beef A La Montebello - Whole (Filet De Boeuf A La Montebello- Entier)

To be prepared and cooked the same as explained for a la Bayonnaise.(No. 1443); after it is done, pared and glazed, dress it on a symmetrically trimmed rice foundation, and garnish it with a preparation made beforehand, composed of sixteen artichoke bottoms two inches in diameter. Fill with a salpicon made of sweetbreads, truffles, and mushrooms, to which has been added some well reduced allmande sauce (No. 407); have it slightly bomb-shaped and cover the whole with a cream forcemeat (No 74); sprinkle over very finely chopped tongue, pour over some butter, and poach the whole in the oven for fifteen minutes or more; have some mushroom heads fried in butter, and .seasoned, finished with some meat glaze (No. 402) and fine herbs. Dress the artichoke bottoms on each side of the tenderloin, the cooked mushrooms at the end; pour some well-seasoned thickened gravy (No. 405) over, and serve a Montebello sauce (No. 502) separate.

(1455). Tenderloin Of Beef, Neapolitan Style - Whole (Filet De Boeuf A La Napolitaine - Entier)

Have a fine tenderloin cooked and prepared as described in a la Bienvenue (No. 1445); only lard it with pork and ham, cut the size shown in No. 2, Fig. 52; when done, pare, glaze, and lay it on a trimmed rice foundation, garnishing around with macaroni croquettes. Strain the braise, skim off the fat, and reduce it with some broken game bones and half a pint of Malaga wine; strain again, keep back one-third without adding anything to it to put with the meat, and divide: to one add some citron cut in fine Julienne shape, and to the other some sultana raisins; serve the remainder into two equal parts; the citron sauce in one sauce-boat, and the raisin sauce in another, or the two may be mingled together.

(1456). Tenderloin Of Beef A La Richelieu, Modern - Whole (Filet De Boeuf A La Richelieu, Moderne - Entier)

Arrange the tenderloin and cook it the same as for a la Bernardi (No. 1444) a few moments before serving, glaze it and lay it on a rice foundation on a dish sufficiently large to garnish one side with stuffed tomatoes (No. 2842), and a bunch of glazed lettuce (No. 2753); the other side with stuffed mushrooms (No. 650), and some braised celery (No. 2721), and at each end a cluster of potatoes trimmed to the size of a small egg, and boiled in salted water for twenty minutes; drain off the water, and crush each potato separately in a cloth, then reshape them and range them on a buttered pan, pour some more butter over, and brown nicely in the oven, then add more butter, simply melted, neither cleared nor clarified. This meat may be ornamented by setting five skewers into it garnishing them with finely cut up vegetables. A Madeira sauce (No. 492) in a sauce-boat to be served separately.

(1457). Tenderloin Of Beef A La Rothschild - Whole (Filet De Boeuf A La Rothschild- Entier)

Pare a tenderloin and cook it the same as for a la Bienvenue (No. 1445); after it is done drain off the gravy, free it from fat, and reduce it to a half-glaze. Fry in butter some half heart-shaped slices of Westphalia ham, drain off the butter, remove the ham, and add half as much half-glaze (No. 400) as espagnole (No. 414), then reduce it to a proper consistency, and when ready to serve work in a small piece of butter; serve part of this sauce separately. Dress the tenderloin on a rice foundation (No. 10), garnish with some breasts of quail sauted in butter, the ham, also fried scallops of foies-gras; cover this garnishing with the reserved sauce espagnole and half-glaze: lay on top the tenderloin, eight Villeroi quenelles and between each quenelle a double and curled cock's-comb.