Minions of Tenderloin of Beef a la Meyerbeer

The tenderloin is to be prepared and cooked the same as for plain (No. 1399), and when done properly prepare a Piedmontese risot (No. 2981). Garnish the center of a dish with this, piling it high and dome-shaped; then glaze the minions, and arrange them around the rice. Divide some lamb or mutton kidneys in two, having half a kidney for each minion; season these with salt and pepper, then saute them in some butter on a hot fire. When done, drain off the butter, add a little fresh butter and some meat glaze (No. 402), and toss the kidneys in this. Lay half a kidney on top of each minion, serving at the same time, but separately, a sauce-boatful of sauce Perigueux (No. 517).