Noisettes of Tenderloin of Beef a la Nicoise

When the noisettes are prepared and cooked the same as for plain noisettes (No. 1410), dress them on a layer of tomatoes previously skinned, halved, squeezed and fried in hot oil mixed with eighth of an inch squares of cut ham; season with salt, pepper, nutmeg, and a taste of garlic. Lay these tomatoes inside a border made of risot Piemontaise (No. 2981). Glaze the noisettes, set them inside the border and garnish around the outside with small potato balls half an inch in size, and cooked in butter with chopped parsley strewed over.