Tenderloin of Beef a la Cauchoise—Whole

Have prepared and cooked a tenderloin as explained in a la Bernardi (No. 1444); when done and glazed, dress it and garnish it around with cabbage. Lay on top of the cabbage, slices of sausage, decorate the ends with turnips cut cork-shaped, blanched and cooked in beef stock (No. 194a) with butter and sugar, and then reduced to a glaze; serve a separate espagnole sauce (No. 414), reduced with some clear gravy (No. 404).

How to Prepare the Cabbage.—Mince two cabbages, blanch them for ten minutes, drain and place them in a saucepan covering them with some beef stock (No. 194a) with one third of the volume of fat taken from the stock pot; add one pound of sausage, a carrot cut lengthwise in four, and two medium onions with two cloves in them, also a bunch of parsley garnished with bay leaf. Season with salt and pepper, cook slowly, remove all the fat and let reduce to a half-glaze.