Tenderloin of Beef a la Melinet—Whole

Have a fine tenderloin prepared and cooked as for a la Bayonnaise (No. 1443), pare, glaze and dish it, garnishing it with the following preparation made in advance. Cut some round pieces of unsmoked red beef tongue two inches in diameter by three-sixteenths of an inch in thickness; prepare a macedoine, thickened with bechamel (No. 409), well buttered and set away to cool; place on each slice of tongue a lump of this macedoine an inch and a half in diameter, flatten it down slightly, and cover it entirely with chicken quenelle forcemeat (No. 89). Baste over with melted butter, and sprinkle grated parmesan cheese on top, place on a well-buttered baking pan, set them in a slow oven and as soon as they are a fine color remove and arrange them on each side of the tenderloin; place a glazed mushroom on each piece of garnishing and serve separately a marinade sauce (No. 496), with chopped up truffles added.