Tenderloin of Beef a la Godard—Whole

After cooking a tenderloin of beef the same as for a la Bienvenue (No. 1445) pare and glaze it. Make a foundation of rice, two inches high, and from ten to twelve inches long and five inches wide, egg the surface, flute it symmetrically and color it in a hot oven. Lay this on the middle of a hot dish, set the tenderloin on top and garnish around with twelve truffles cooked in Madeira wine, twelve fine mushroom heads grooved and turned round (No. 118), and twelve cock's-combs. Moisten with a little half-glaze (No. 400). Set around twelve oval quenelles decorated with red beef tongue, decorate the top with five skewers made of truffles and double cocks'-combs, and serve with a half-glaze (No. 413) separately.