Tenderloin of Beef a la Royal—Whole

Prepare tenderloin as described a l'Ambassade in No. 1441; lard the interior with pork, ham and truffles, each cut into lardings three-eighths of an inch square. When the fillet is cooked, drain the gravy, skim off the fat, and set it into another saucepan with some broken game bones; simmer for one hour, then strain and add to it its equal quantity of espagnole (No. 414); reduce this sauce to proper consistency, being careful to remove all the grease and scum arising to the surface; put aside a third part of it, and add to the two-thirds remaining some grooved or turned mushrooms (No. 118); forcemeat quenelles round-shape and truffles cut olive-shaped. Pare and glaze the tenderloin, and dress it on a rice foundation; place the garnishing around in clusters and decorate the tenderloin with five skewers, made of cocks'-combs and truffles. Sauté a little minced raw ham in butter, moisten with a gill of Madeira wine and the third part of the gravy kept back from the rest; boil, skim, drain through a sieve and serve in a separate sauce-boat.