Tenderloin of Beef a la Milanese—Whole

The tenderloin is to be prepared and cooked the same as for a l'Ambassade (No. 1441). When done remove it from the fire, wipe away all the fat and moisture adhering to it, brush it over with beaten eggs and cover with fresh bread crumbs and parmesan cheese; besprinkle with butter and brown it nicely in the oven. Arrange it on a foundation made of short paste (No. 135), garnishing around with small spaghetti macaroni blanched, then drained and cooked in some consommé (No. 189). Season with salt and mix in some parmesan cheese and a little brown sauce; add the macaroni, tongue, truffles and mushrooms, all cut Julienne shape. Serve separately an espagnole sauce (No. 414) reduced with some good gravy.