Tenderloin of Beef a la Bayonnaise—Whole

Select a fine tenderloin of beef, pare it as for a la Bernardi (No. 1444); lard it with small pieces of larding pork (No. 2, Fig. 52). Lay the tenderloin on an oval dish, pour over a gill of olive oil, one sliced onion, a few sprigs of parsley, one bay leaf broken into several pieces, and twelve pounded whole peppers. After three hours, drain the meat from the marinade, then roast it either on the spit or in the oven, and glaze it a fine color. Fry in butter some thin slices an eighth of an inch thick of ham, cutting them half heart-shaped; arrange them on each end of the tenderloin, garnishing the sides with macaroni prepared as follows: Blanch some macaroni, drain, and return it to the saucepan with some stock (No. 194a); let boil, and reduce for twenty minutes, so that the stock is entirely evaporated, then season with pepper, nutmeg, and grated parmesan. Toss the macaroni and cheese in the saucepan so that it will be thoroughly stirred without using a spoon. Serve separately a half-glaze (No. 413) and tomato sauce (No. 549), not too thick.