—Proceed as for [No. 500], browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Espagnole sauce ([No. 151]), half a pinch of salt, and the same of pepper. Cook again for fifteen minutes and serve, with a teaspoonful of chopped parsley strewn over.
503. Broiled Tenderloin of Beef.
—Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Baste them with one teaspoonful of sweet oil; roll them well, and put them on the broiler on a moderate fire; let cook for five minutes on each side; then place them on a hot dish, and use any kind of sauce or garnishing desired.
All broiled tenderloins are prepared the same way.
504. Broiled Tenderloin à la Chéron.
—Broil three tenderloin steaks, as for [No. 503]; lay them on a dish on the top of a gill of hot Béarnaise sauce ([No. 166]), place on each steak one hot artichoke-bottom filled with hot Macédoine ([No. 1032]), pour just a little meat-glaze ([No. 141]) over, and serve.
505. Tenderloin à la Nivernaise.
—Broil three tenderloin steaks, as for [No. 503]; put them on a hot dish, with half a pint of garnishing of mushroom sauce ([No. 230]); lay six poached eggs ([No. 404]) on top, and serve.
506. Tenderloin à la Florentin.
—Prepare three fillets the same as for [No. 503]; pour a gill of hot Madeira sauce ([No. 185]) over the steaks, and garnish with three hot artichokes à la Florentin ([No. 903]), and serve.