Minions of Tenderloin of Beef a la Cheron

Prepare and cook the minions as explained in the plain (No. 1399). Cover the bottom of a dish with a bearnaise sauce (No. 433), sprinkle over with some chopped parsley, and lay the minions on top, and on each one set an artichoke bottom slightly smaller than the minion, and previously cooked and sauted in butter. Garnish with a little macedoine thickened with veloute (No. 415), and fine butter, and season well.