Tenderloin of Beef a la Montebello—Whole

To be prepared and cooked the same as explained for a la Bayonnaise (No. 1443); after it is done, pared and glazed, dress it on a symmetrically trimmed rice foundation, and garnish it with a preparation made beforehand, composed of sixteen artichoke bottoms two inches in diameter. Fill with a salpicon made of sweetbreads, truffles, and mushrooms, to which has been added some well reduced allmande sauce (No. 407); have it slightly bomb-shaped and cover the whole with a cream forcemeat (No. 74); sprinkle over very finely chopped tongue, pour over some butter, and poach the whole in the oven for fifteen minutes or more; have some mushroom heads fried in butter, and seasoned, finished with some meat glaze (No. 402) and fine herbs. Dress the artichoke bottoms on each side of the tenderloin, the cooked mushrooms at the end; pour some well-seasoned thickened gravy (No. 405) over, and serve a Montebello sauce (No. 502) separate.