No. 1420
Noisettes of Tenderloin of Beef with Puree of Mushrooms
Noisettes de Filet de Boeuf a la Puree de Champignons
These are prepared and cooked the same as for plain noisettes (No. 1410). Glaze and lay them in round, flat croustades made with either foundation paste (No. 135) or very fine parings of puff paste, and garnished with a mushroom puree (No. 722).