Tournedos of Tenderloin of Beef a la Marietta

Have the tournedos prepared the same as for a la Laguipierre (No. 1434); set them on a dish over round slices of bread cut the same diameter as the tournedos, fried in butter, and a quarter of an inch thick. Cover them with port wine sauce (No. 492) into which mix some finely chopped up shallots previously blanched, some finely cut and chopped oronge mushrooms, nutmeg, espagnole sauce (No. 414), lemon juice, and pistachio nuts cut in fillets. Garnish around with timbales made of short paste (No. 135), filling them either with noodles or parboiled macaroni, drained and reduced with broth (No. 194a), seasoning with pepper, nutmeg and parmesan cheese, also some butter and veloute (No. 415). Between each timbale lay slices of tongue cut the shape of cock's-combs, and warmed in butter, then glazed.