Noisettes of Tenderloin of Beef a la Bonnefoy

Arrange, prepare and cook the noisettes as explained for plain (No. 1410). Dish them and pour over a sauce prepared as follows: Put some half-glaze sauce (No. 413) into a small saucepan, stir it well with a whip and mixing in with it the same quantity of butter; season with mignonette, lemon juice and chopped parsley. Cut some pieces of beef marrow, a quarter of an inch thick, throw them into boiling water, and drain them. Have double the quantity of thin slices of mushrooms; lay the mushroons and marrow intercalated in some tarlet molds, dressing them dome-shape fill up with sauce; put them on ice. When cold unmould them by dipping the molds in hot water; dip them in beaten eggs, then in bread-crumbs and fry to a good color. Dress them crowned-shaped around the noisettes, allowing two pieces of fritter for each noisette.