Tournedos of Tenderloin of Beef a la Bretigny

Prepare and cook the tournedos as for plain (No. 1430); glaze them, then lay them on a dish, one slice overlapping the other. Split through the back as many reedbirds as there are tournedos, preparing them as follows: Bone them, season with salt, pepper, saute them on a quick fire while the tournedos are being prepared. Garnish one side of the meat with sweetbread minced and fried in butter with fine herbs and lemon juice, and the other side with sliced mushrooms, fried in butter with fine herbs (No. 385) and lemon juice, dress the reedbirds on both ends. Pour a little Madeira sauce (No. 492), with truffle essence (No. 395) into the bottom of the dish, and serve some of the same sauce in a separate sauce-boat.