Tournedos of Tenderloin of Beef a la Victorin

Prepare and cook the tournedos exactly the same as for Laguipierre (No. 1434). lay them on top of pieces of thin bread, cut the same diameter as the tournedos, and cover them with a thick celery puree (No. 711); place on top a ring cut from a carrot, two inches in diameter, and a quarter of an inch thick, with an empty space in the center of an inch and a quarter, blanched, braised, and reduced to a glaze; set on a top large mushroom stuffed with fine cooked herbs (No. 385) thickened with allemande sauce (No. 407), and baked in the oven till a fine color. Pour around an espagnole sauce (No. 414), reduced with sherry wine, and when ready to serve incorporate into it a piece of good butter, working it in well with a whisk (Fig. 154).