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Larded Tenderloin of Beef

Trim thoroughly a short tenderloin of beef, and dust with salt and pepper, and flour well; fasten it into shape with skewers, and lard it in two rows with strips of pork. Place in a bakingpan with any liquor, and bake for half an hour. It should first be placed in the coolest part of the oven for ten minutes, and then in the hottest for the remainder of the time. When done, dish and serve with Hollandaise or tomato sauce, or mushroom catsup. Minions of Tenderloin, Lorillard When the six timbales, as below described, have been prepared and taken from the oven, have in readiness six fine tenderloin minions and serve them with the following garnish: Procure six small timbale moulds about an inch and three-quarters in diameter by two inches deep, butter the insides and place them in an ice-box to become cold; then take one good sized cooked carrot, one cooked turnip, and cut them with a tube a quarter of an inch in diameter, by one inch in length; a medium sized white cabbage, with the outer leaves trimmed neatly, should also be placed in readiness. Then place in a stewpan an ounce of salt pork cut into small dice-shaped pieces, put in the cabbage and season with half a pinch of pepper, place the pan over a rather slow fire, cover it well, and cook gradually for half an hour without taking off the lid. While this is cooking decorate the six timbales by laying a slice of truffle half an inch in diameter at the bottom of each in the middle, and with a larding-needle arrange a row of cooked peas around this, decorate half the interior of the timbales with half of the carrots and turnips, and keep them all inclining slightly toward the right, and the other half toward the left; and then fill up the timbales with cooked cabbage, pressing it down gently, so as to fill the moulds entirely up to the top. Then put them on a roasting pan, fill with hot water to half the height of the timbales and put them in a hot oven for from three to four minutes, then remove from the oven and put the pan at the side of the stove so that it will keep just warm; cut an oval-shaped slice from an American loaf of bread about an inch in thickness, pare the edges neatly, and butter it thinly, and brown lightly in the oven, then lay it on a very hot dish, and dress the six minions on top of the bread croustade, each lengthwise and overlapping each other a trifle. Then pour over half a pint of hot Colbert sauce, to which may be added whatever parings of slices of truffle that remain about a minute before it is to be used; then with a towel remove the timbales from the pan one at a time; turn them upside down, unmould, and decorate the dish with them, placing one at either end and two at each side, when the dish should be sent to the table at once. Minions of Tenderloin, Pompadour Procure two and a half pounds of tender fillet of beef, pare it neatly all around and cut it up into six equal sized small fillets; flatten them slightly and equally and put them on a dish, season with a pinch of salt and half a pinch of pepper, then put them in a pan on a hot range with half a gill of clarified butter, allowing them to cook for four minutes on either side, next prepare a pint of Bearnaise sauce, dress three-quarters of it on a hot dish and reserve the other quarter for further use. Next lay six round-shaped pieces of bread croutons fried in butter over the Bearnaise sauce and dress the six fillets one on top of each crouton and fix six warmed artichoke bottoms right in the middle of the fillets; fill up the artichokes with a tablespoonful of hot jardiniere garnishing and evenly divide the remaining pint of hot Bearnaise sauce over the jardiniere, and then cut into six evenly shaped slices one good sized truffle and put one slice on the top of each in the center of the Bearnaise sauce, and serve as hot as possible. Minions of Tenderloin, Sauted Bearnaise Cut from the end of a tenderloin of beef some slices about five-eighths of an inch in thickness, trim and press them into circles and sprinkle over some salt and pepper, saute then in butter and spread some sauce Bearnaise on a hot dish and place the minions over, and serve.

Noisettes of Tenderloin of Beef, Plain After trimming the tenderloin of beef, cut it into slices and lightly flatten them to about three-eighths of an inch in thickness and trim them round. After this is done each one should weigh about three ounces; then salt them on both sides; place them in a saucepan over a hot fire together with a little oil and a similar quantity of butter and cook rapidly for five to seven minutes. When cooked put them on a plate, glaze and serve on a dish with a little gravy poured around.

Noisettes of Tenderloin of Beef, Rossini After preparing them exactly as for plain noisettes, glaze and place them upon small pieces of toast, about a quarter of an inch in thickness, and the same shape and size as the noisettes, and fry them in a little oil. Select some very large chicken livers, and cut them into pretty thick slices, and cook them in some butter in a pan; place a slice on each noisette, and then a round slice of truffle on this; cover the whole with Madeira sauce with a small quantity of essence of truffle added to it.

Noisettes of Tenderloin of Beef with Puree of Mushrooms. Prepare them the same as for plain noisettes, then glaze and lay them on round flat croustades made from parings of good puff paste, and decorate with mushroom puree.

Stewed Tenderloin of Beef with Oysters To each pound of tenderloin steak required, use one dozen oysters, as follows: Mix a little butter and flour together in a stewpan; peel and chop up a Spanish onion, cut up two pickled walnuts and place them in the stewpan, together with two tablespoonfuls of mushroom catsup and a teaspoonful of Worcestershire sauce. Put the steak in on top of these, and stew for an hour, turning every twenty minutes or so, but do not let it come to the boiling point. Open the oysters, remove their beards, strain the liquor through a sieve, and add them just before serving.

Tournedos of Beef, New York Style Cut from a cooked tenderloin of beef the requisite number of slices about half an inch in thickness and put them in a saucepan with sufficient water to cover them, warm on the side of the fire, but without boiling. Cut as many slices of bread to the same size and thickness as the meat and place them in a fryingpan with some fat skimmed off of stock and fry. Arrange the slices of meat and bread alternately around the dish, filling the center with cooked string beans or olives, and serve together with a sauceboatful of piquant sauce. Tournedos of Tenderloin of Beef, Plain These are prepared the same as noisettes of beef, but are smaller in size, weighing about two ounces instead of three as for the noisettes. Salt and pepper over and put them in some warm fat in a sautepan and cook over a brisk fire, turning them but once during the process of cooking, then drain, wipe and glaze them, pour a little clear gravy in the bottom of a dish, lay on the tournedos, and serve. They should be cooked from four to six minutes.