Minions of Tenderloin of Beef a la Vernon

To be prepared and cooked the same as for plain (No. 1399). Set them on a dish on top of slices of bread cut the same size, and fried in butter. Garnish around with cucumbers cut into olive-shaped pieces, blanched, drained, and put in a saucepan with some veloute (No. 415), and quarter inch squares of celery, blanched until nearly cooked. Boil slowly till the cucumbers are done, and when ready to serve, stir into it a piece of fresh butter, spread this over each minion, and on each one lay a slice of crawfish butter (No. 573) or lobster butter (No. 580), seasoned with a little cayenne pepper; throw a little chopped parsley over the red butter.