Tenderloin of Beef a la Bernardi—Whole

Prepare and lard a fine tenderloin as already explained (No. 112). Garnish the bottom of a pan with slices of pork, minced carrots and onions, and place the tenderloin on top; cover it with some good fat and put it in a very hot oven to roast; the time for accomplishing this is thirty minutes for a four pound tendrloin, then let it rest on a heater or in any warm place for ten minutes or longer; five pounds will take thirty-five minutes, and twelve minutes to rest, while six pounds will take forty-five minutes and fifteen minutes to rest. As soon as the tenderloin is nearly done, salt it properly, before serving pare both ends, remove the chain, give it a good appearance, glaze, then dress it on a grooved rice foundation, previously browned in the oven. Dress around the tenderloin small croustades made of fine foundation paste (No. 135) laid into deep tartlet molds: fill these croustades with a little macedoine thickened with butter and a little bechamel (No. 409), over this macedoine set a round game forcemeat quenelle, (No. 91) forced through a cornet on a buttered tin sheet quenelle, being the same in diameter as the croustades; put in the center of each a ring of thinly sliced truffle, then poach them in a slow oven serve separately a sauce Perigueux (No. 517), adding to it some small one-eight inch squares of cooked ham.