Minions of Tenderloin of Beef with Chestnuts, Marsala Sauce

Have the minions prepared and cooked the same as for plain (No. 1399). Split open the sides of some chestnuts, plunge them into very hot fat, or roast them in the oven; remove the outside peel, also the inside skin, blanch them in plenty of water, then cook them in broth (No. 194a) with a little butter added, and a stalk of celery. When thoroughly done, drain, and use only those which have remained whole and intact; return these to the saucepan adding a little half-glaze sauce (No. 413), and some Marsala wine. Dress the glazed minions on a bread crouton fried in butter, and garnish them with the chestnuts either around or inside should they be arranged crown-shaped. Pour the sauce over and serve.