Tenderloin of Beef a la Travers—Whole

To be prepared exactly as for a la Bayonnaise (No. 1443), and when cooked glaze it after paring it nicely and set it on a rice foundation. Garnish around with artichoke bottoms filled with a sweetbread croquette preparation (No. 893), dip them in eggs, bread-crumb them and fry, have also a garnishing of small timbales made of timbale paste (No. 150), filled with spinach and cream, and covered with small puff paste tops. Pour a little good gravy (No. 404) into the bottom of the dish, and serve separately a marinade sauce (No. 496) well buttered with chopped mushrooms added.