Tenderloin of Beef Breaded and Browned in the Oven a la d'Aurelles

This tenderloin should be prepared the same as for a l'Ambassade (No. 1441); when done, trim, drain and cover it with four egg-yolks mixed with two onnces of melted butter, salt and ground nutmeg. Besprinkle over with bread-crumbs in which mingle a little grated parmesan cheese; press the bread-crumbs down slightly with the blade of a knife, and pour over some melted fresh butter. Set the meat in a hot oven so as to brown quickly; serve it up and garnish the dish with veal kernels (or small sweetbreads). Pour a Perigueux sauce (No. 517), over the garnishing and finish with small quenelles. A half-glaze sauce (No. 413) is to be served separately.