517. Tenderloin Piqué à la Portugaise.
—Roast four pounds of tenderloin as in [No. 516], lay it on a hot dish, arrange six stuffed tomatoes ([No. 1023]) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce ([No. 205]), and one gill of demi-glace ([No. 185]). Let boil for one minute, then pour it into a sauce-bowl and serve separate.
518. Tenderloin of Beef, Piqué à la Provençale.
—Roast four pounds of tenderloin as for [No. 516], slice half a pint of cêpes, and add them to half a pint of Madeira sauce ([No. 185]) with one crushed clove of garlic. Pour the sauce onto a dish, lay the tenderloin on top, and decorate with some twisted anchovies, and twelve stoned olives laid on each one; then serve.
519. Roast Tenderloin à la Hussard.
—Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes in a brisk oven, then set it aside to cool, and afterwards lay on it some very fine chicken forcemeat ([No. 226]), besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls of clarified butter. Roast it again for thirty-five minutes, and serve with three-quarters of a pint of the following Hussard garnishing on the dish.
Put in a saucepan on the hot stove half a pint of Madeira sauce ([No. 185]), a gill of tomato sauce ([No. 205]), six good-sized, sound mushrooms, cut into small pieces, twelve godiveau quenelles ([No. 221]), and three ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook together for five minutes, and use when required.
520. Tenderloin Piqué à la Sevigne.
—Roast a piece of tenderloin as for [No. 519]; when done and laid on a dish, pour over it half a pint of good Madeira sauce ([No. 185]), and decorate with six small bouchées filled with spinach ([No. 588]).