Paupiettes of Tenderloin of Beef with Cooked Fine Herbs

Cut lengthwise from a pared tenderloin ten slices five inches long by two and a quarter wide and three-sixteenths of an inch in thickness; beat them lightly, season with salt, pepper and nutmeg; cover one side with a layer of cooked fine herbs (No. 385), thickened with a little well reduced half-glaze (No. 400). Roll the paupiettes into cylindrical forms one and three-quarters in diameter; roll them inside a barde of fat pork, maintain them in shape with two turns of string; range the paupiettes in a sautoir lined with bardes of fat pork, wet with mirepoix stock (No. 419), to half their heighth and then reduce the moistening entirely. Remoisten and finish to cook slowly in the oven; when done pare and dress them on a dish; strain and skim the fat from the stock, reduce it with a little white wine and espagnole sauce (No. 414), and pour it over the paupiettes.