Tenderloin of Beef a la Solohub—Whole

Prepare a tenderloin of beef in the following manner: After it has been well pared stud with truffles the third part of it (the center), and the narrow and third, lard with pork lardons (Fig. 52, No. 2), leaving the other end unlarded. Cover the studded part with a band of fat pork, line a long, narrow braziere with slices of fat pork, carrots, onions, and a garnished bunch of parsley; place the fillet on this; braise the meat with a very little moisture, only adding stock when it becomes too reduced; when almost done take out the meat and place it on a baking sheet; egg and bread-crumb the unlarded end, bestrew with grated cheese, pour melted butter over and brown in a hot oven. Dress on a rice foundation into which has been mixed some quarter inch squares of foies-gras. Garnish the sides of the tenderloin with minced cepes a la Bordelaise (No. 1574) and the ends with small patties filled with tomato puree (No. 730), strained through a very fine sieve and to which has been added some meat glaze (No. 402), thickening at the last moment with cream and egg-yolks. Serve a Russian sauce (No. 535) separately.