Noisettes of Tenderloin of Beef a la Magny

Prepare and cook the noisettes of tenderloins the same way as explained in No. 1410; when done lay them on a dish, and place on top of each noisette a thin slice of fattened goose liver (foiesgras d'oie). Pour over a sauce allemande (No. 407), mixing in with it a quarter of its quantity of grated parmesan cheese. Besprinkle with more grated cheese, baste over with a little melted butter and brown in a quick oven or under a gas salamander (Fig. 123).