Tenderloin of Beef a la d'Orleans—Whole

Have a fine tenderloin larded with strips of cooked red beef tongue and truffles, cook it the same as for a Bienvenue (No. 1445); glaze, then dress it, garnishing one side with small chicken quenelles molded with a teaspoon (No. 155), and the other side with some small peeled truffles previously warmed in Madeira sauce and meat-glaze. Place at both ends rounds or slices of cooked ham, cut one and a half inches wide by an eighth of an inch thick, and warmed in a little butter and meat glaze (No. 402). Decorate with skewers made of game quenelles a la Villeroi and cocks'-combs. Served separately an Orleans sauce (No. 512).