Noisettes of Tenderloin of Beef a la Maire

The noisettes of tenderloin of beef are to be prepared and cooked as for plain noisettes (No. 1410); glaze them, and lay them over a garnishing of potatoes maitre d'hotel (No. 2795). Serve separately a half-glaze (No. 400) with tomato sauce (No. 549) with chopped fine herbs added, and stir in a piece of fresh butter just when ready to serve.