Tenderloin of Beef a la Bareda—Whole

Trim nicely a fine tenderloin weighing about six pounds. After it is pared the same as Bernardi (No. 1444), lard the top of it with medium sized lardings (No. 2, Fig. 52) and raw ham; lay in an earthen dish, season with salt and mignonette, and sprinkle it over with sweet oil. Cut in slices two medium onions and one lemon, add them to the tenderloin with a few sprigs of parsley, two bay leaves, some thyme, and a clove of garlic; let remain in this for two hours, turning the meat constantly while in the marinade. Two hours before ready to serve place the tenderloin in an oval saucepan with the ingredients around it, moisten it with half a pint of Madeira wine, and one pint of beef stock (No. 194a); let it reduce slowly and when the liquor comes to a glaze, moisten again with more stock to half the heighth of the meat; boil up, then cover the saucepan and set it in the oven. When the tenderloin is nearly done strain the gravy, free it from its fat, and reduce it to a half-glaze; trim the tenderloin, lay it on a pan, and glaze it, then dress the meat on a bed of risot a la Piemontaise (No. 2981), set around the fillets a fine garnishing made of sixteen artichoke bottoms two and a quarter inches in diameter, eight of which to be filled with tongue cut in three-sixteenths inch squares, and mixed with half-glaze sauce (No. 413), the other eight to be garnished with chicken breast cut in three-sixteenths inch squares and mixed with veloute sauce (No. 415). Place over the garnishing sixteen small grooved mushroom heads (No. 118), and decorate the tenderloin with five truffle and Villeroi quenelle skewers. Serve in a separate sauce-boat a veloute (No. 415) and espagnole sauce (No. 414), half of each reduced with the stock from the meat, and a little tomato puree (No. 730) added to it.