Tournedos of Tenderloin of Beef a la Hutching

To be prepared and cooked exactly the same as plain tournedos (No. 1430); after being glazed, set them on a dish over croquettes of horseradish and cream made the same size as the tournedos.

For Croquettes of Horseradish.—Reduce some good cream to half its quantity, add two ounces of butter, season it with salt and nutmeg, and stir in it sufficient grated fresh horseradish to form a consistent paste; let cool, then shape them into inch and a half balls, flatten them down to a third of their diameter, dip in eggs, roll in bread-crumbs and fry in clarified butter. Place on each tournedo a slice of apple fried in butter, and in the center of this lay a round slice of cooked ham an inch in diameter by a quarter of an inch thick, also fried in butter; drain off the butter; and detach the glaze from the pan with a clear gravy (No. 404), half-glaze (No. 400) and some Madeira; strain the sauce through a fine sieve, and pour it on to the dish around the tournedos.