Tenderloin of Beef a la Conde—Whole

Arrange the tenderloin and cook it the same as for a la Bayonnaise (No. 1443); glaze it, then lay it on a rice foundation, garnishing it around with game croquettes (No. 885); intercalating them with small chicken timbales. Decorate the meat with three or five skewers made of truffles and cocks'-combs; serve a tomato sauce a la Conde (No. 550) separately. This dish is prepared to figure at a dinner party, but not being carved, it cannot be conveniently handed round, so after being shown on the table, it should be removed and cut into slices, placing one on each plate with some of the garnishing and sauce, then handed to the guests.