Minions of Tenderloin of Beef a la Dumas

When the minions are prepared and cooked as for plain (No. 1399), lay each one on a round slice of unsmoked but cooked beef tongue; let these be the same diameter as the minion and three-sixteenths of an inch in thickness. Reduce a veloute (No. 415) and soubise sauce (No. 543) to half, and when ready to serve thicken it with egg-yolks, raw cream, and a piece of fresh butter. Cover the minions with this sauce, strew over grated fresh bread-crumbs and grated parmesan cheese, and sprinkle with clarified butter; brown in a very hot oven or under a gas salamander (Fig. 123), and garnish the dish with ham croquettes shaped like small crescents, then serve.

Ham Croquettes.—Have a quarter of a pound of cooked ham cut in one-eighth squares. A quarter of a pound of mushrooms cut the same dimensions from which you will have pressed out all the moisture, add a little reduced bechamel (No. 409), and season with pepper and nutmeg (no salt). Put on the fire, and when cooked lay them on a dish to get cold, then divide the preparation into balls each an inch in diameter; roll them longways and shape them into crescents, dip them in beaten eggs, roll them in grated bread-crumbs and fry them in hot fat a fine color.