Minced Tenderloin of Beef with Potato Croquettes

Cut into thin slices the best part of a cold roast tenderloin, to weigh about four ounces, then pare them to make them of an even size. Heat some butter in a small saucepan, add to it two teaspoonfuls of finely chopped onions, also four spoonfuls of chopped mushrooms. When the moisture from the mushrooms has evaporated wet them with four spoonfuls of Marsala wine, reduce again to half, then thicken with a half-glaze sauce (No. 413). Heat the slices of beef between two dishes with the addition of a little clear gravy (No. 404), not allowing it to boil. If the tenderloin was previously braised instead of roasted, then the meat should be cut thicker, and heated in the sauce for twenty five minutes without boiling; arrange it on a dish either in one or two rows, and cover with the sauce. Surround the meat with potato croquettes (No. 2782), formed into balls of an inch in diameter and flattened.