Minions of Tenderloin of Beef with Cepes a la Bordelaise

Prepare and cook the minions as indicated in plain minions (No. 1399). Glaze and garnish them around with a garnishing of cepes a la bordelaise made as follows: Choose medium sized cepes, not too large, remove the stalks, and trim them without altering their shape. Pour some oil in a pan, and when hot, throw in the cepes, color, season, and reduce the moisture. Finish cooking them with a Madeira sauce (No. 492), some chopped parsley, and a little garlic crushed and chopped fine. Serve at the same time a sauce-boat of Madeira sauce.