Tournedos of Tenderloin of Beef a la Laguipierre

Cut off slices from a nice small tenderloin of beef, pare well, and beat lightly to flatten to a quarter of an inch thick, trim them round-shaped two and a quarter inches in diameter; they should weigh after being pared two ounces each; season them with salt and pepper, then lay them on a dish and pour over some Madeira wine, letting them macerate for one hour turning them over several times; drain and wipe them nicely. Put some clarified butter into a saucepan, when very hot set in the tournedos one beside the other, place the pan on a hot fire, and cook them the same as the plain tournedos (No. 1430). Drain off the butter, put in a little clear gravy (No. 404) and meat glaze (No. 402), reduce the liquid quickly, turning the tournedos over to glaze them. Prepare beforehand slices of unsmoked red beef tongue, two inches in diameter by a quarter of an inch thick, also some round slices of foies-gras, one and a half inches in diameter by three-sixteenths of an inch, and rounds of truffles one inch by an eighth of an inch in thickness. Dress the tournedos on slices of bread a quarter of an inch thick, and two and a half inches in diameter; these slices to be fried in butter; lay on top of each one a tournedos, and on these the foies-gras, and finally the round slice of truffle. Pour over a Laguipierre sauce (No. 486).