Tournedos of Tenderloin of Beef with Raisins

These are to be prepared and cooked as for tournedos Laguipierre (No. 1434); reduce a gill of tomato sauce (No. 549), with one gill of espagnole (No. 414), and half a gill of Madeira wine; when all is well reduced, strain it through a very fine sieve, put it back into the saucepan, and add to it eight fresh Malaga raisins for each piece of meat, or in case there are none fresh, then use dried ones, seeded and softened in a little Malaga wine. Dress the tournedos on slices of bread their same diameter, and a quarter of an inch thick, fried in butter, set the raisins around, and serve with the sauce poured over.