Tournedos of Tenderloin of Beef a la Talabasse

Cook very rare some plain tournedos (No. 1430); lay them over sippets of bread fried in butter, and place around them slices of marrow, and on top of each tournedos a little horseradish butter (No. 578), mingled with chopped up and parboiled shallot, also some chopped parsley. Set the dish for one moment in the oven, and serve very hot.