(1441). Tenderloin Of Beef A Lambassade - Whole (Filet De Boeuf A L'Ambassade- Entier)

Pare a fine tenderloin using the same care as if intended for larding (No. 112); cover it with thin slices of fat pork, tie it well so as to keep the latter in position; fill the bottom of a narrow baking pan with slices of pork, laying minced carrots and onions on top, pour over some good, melted fat, set the tenderloin over, and put it in the oven for forty to forty-five minutes, basting it several times while it is cooking, and turning the baking pan frequently so that the meat cooks evenly and colors well, letting it be done rare. A few minutes before serving salt it; when ready untie and glaze it, dress the tenderloin on a small rice foundation, two inches high and of the same shape and size as the tenderloin. On each side arrange a garnishing of small croustades filled with baked bechamel cauliflower (No. 2715), at each end place potato balls, fried in butter, three-quarters of an inch in diameter; stick five silver skewers into the top of the tenderloin, each one made of a fine truffle and sweetbreads; the truffles to be glazed in meat glaze (No. 402). Serve a Madeira sauce (No. 492) in a separate sauce-bowl.

Should the tenderloin be needed for a plain dinner, and it were necessary to carve it in the kitchen or dining-room, or even in an adjoining pantry, then proceed as follows: Cut the two ends of the tenderloin, remove the chain (the chain is the irregular portion partly detached from the tenderloin), one-half inch from the bottom; cut the end triangle-shaped, then continue cutting very fine bias slices. Place each slice on a hot plate with a little good gravy (No. 404) and some of the garnishing; serve the Madeira sauce apart.

(1442). Tenderloin Of Beef A La Bareda-Whole (Filet De Boeuf A La Bareda-Entier)

Trim nicely a fine tenderloin weighing about six pounds. After it is pared the same as Bernardi (No. 1444), lard the top of it with medium sized lardings (No. 2, Fig. 52) and raw ham; lay in an earthen dish, season with salt and mignonette, and sprinkle it over with sweet oil. Cut in slices two medium onions and one lemon, add them to the tenderloin with a few sprigs of parsley, two bay leaves, some thyme, and a clove of garlic; let remain in this for two bonis, turning the meat constantly while in the marinade. Two hours before ready to serve place the tenderloin in an oval saucepan with the ingredients around it, moisten it with half a pint of Madeira wine, and one pint of beef stock (No. 194a); let it reduce slowly and when the liquor comes to a glaze, moisten again with more stock to half the heighth of the meat; boil up, then cover the saucepan and set it in the oven. When the tenderloin is nearly done strain the gravy, free it from its fat, and reduce it to a half-glaze; trim the tenderloin, lay it on a pan, and glaze it, then dress the meat on a bed of risot a la Piemontaise (No. 2981), set around the fillets a fine garnishing made of sixteen artichoke bottoms two and a quarter inches in diameter, eight of which to be filled with tongue cut in three-sixteenths inch squares, and mixed with half-glaze sauce (No. 413), the other eight to be garnished with chicken breast cut in three-sixteenths inch squares and mixed with veloute sauce (No; 415). Place over the garnishing sixteen small grooved mushroom heads (No 118), and decorate the tenderloin with five truffle and Villeroi quenelle skewers.

Serve in a separate sauce-boat a veloute (No. 415) and espagnole sauce (No. 414), half of each reduced with the stock from the meat, and a little tomato puree (No. 730) added to it.