Tenderloin of Beef a la Richelieu, Modern—Whole

Arrange the tenderloin and cook it the same as for a la Bernardi (No. 1444) a few moments before serving, glaze it and lay it on a rice foundation on a dish sufficiently large to garnish one side with stuffed tomatoes (No. 2842), and a bunch of glazed lettuce (No. 2753); the other side with stuffed mushrooms (No. 650), and some braised celery (No. 2721), and at each end a cluster of potatoes trimmed to the size of a small egg, and boiled in salted water for twenty minutes; drain off the water, and crush each potato separately in a cloth, then reshape them and range them on a buttered pan, pour some more butter over, and brown nicely in the oven, then add more butter, simply melted, neither cleared nor clarified. This meat may be ornamented by setting five skewers into it garnishing them with finely cut up vegetables. A Madeira sauce (No. 492) in a sauce-boat to be served separately.