Noisettes of Tenderloin of Beef in Surprise

Fry in butter without browning, a finely chopped, blanched shallot; add to it half a pint of tomato sauce (No. 549), and a pint and a half of espagnole sauce (No. 414). Boil and skim well, then add half a pound of chopped mushrooms, a quarter of a pound of chopped truffles, two ounces of chopped ham and some raw chopped fine herbs. Season properly, let get cold, and then prepare eighteen noisettes plain as for No. 1410. Make an incision on the side of each, fill these with the cold preparation, season, and dip the pieces in beaten eggs, then roll in bread-crumbs, and fry them in clarified butter. Remove from the fire, set them on a plate, glaze, and dish them over a tomato sauce (No. 549), having some meat glaze (No. 402) added.