Tenderloin of Beef a la Rothschild—While

Pare a tenderloin and cook it the same as for a la Bienvenue (No. 1445); after it is done drain off the gravy, free it from fat, and reduce it to a half-glaze. Fry in butter some half heart-shaped slices of Westphalia ham, drain off the butter, remove the ham, and add half as much half-glaze (No. 400) as espagnole (No. 414), then reduce it to a proper consistency, and when ready to serve work in a small piece of butter; serve part of this sauce separately. Dress the tenderloin on a rice foundation (No. 10), garnish with some breasts of quail sauted in butter, the ham, also fried scallops of foies-gras; cover this garnishing with the reserved sauce espagnole and half-glaze; lay on top the tenderloin, eight Villeroi quenelles and between each quenelle a double and curled cock's-comb.