Noisettes of Tenderloin of Beef a la Fleurette

Prepare the noisettes as explained in noisettes plain (No. 1410), season them and lay them on a dish, pour over them a little cold cooked marinade (No. 114), and some Madeira wine. Let macerate for three hours, then drain and dry them on a cloth. Saute them in butter, and when properly done, after seven minutes, remove and glaze them. Drain the butter from the stewpan, put in a little half-glaze (No. 413), reduce, while adding the marinade, a very little at the time, and when nicely reduced, finish with a little good cream. Strain the whole through a tammy (No. 159) and mix in some finely minced chives. Place each noisette on a thin slice of bread, browned in butter, lay them on a dish and cover each with the gravy.