Tenderloin of Beef, Hunter's Style—Whole

This tenderloin is to be cooked and prepared exactly the same as for a la Bayonnaise (No. 1443); pare it, glaze, and dress it on a rice or short paste (No. 135) foundation, garnishing around and on each side with game quenelles (No. 91), molded in a tablespoon (Fig. 80), and laying them one beside the other on a buttered tin sheet; pour into this sheet some boiling salted water, and keep the water continually boiling while poaching the quenelles until they are thoroughly done. Raise the tenderloins and sirloin from four young rabbits or any other kind of game, paring them to the same shape as the rabbit tenderloin; remove all the nerves with the tip of a knife, then lay them on a dish, and season with salt, pepper, nutmeg, thyme, bay leaf, branches of parsley, minced carrots and onions, lemon juice, and two tablespoonfuls of oil; let them marinate in this for one hour, being careful to turn them over several times, then take them from the dish without the vegetables and after dipping them into a frying batter (No. 137); fry them a fine color and garnish with these. Have a half-glaze sauce (No. 413), add to it some game carcasses and Madeira wine, when the same is ready strain either through a sieve or tammy, and mix in with the sauce some eighth of an inch square pieces of cooked ham. Pour a third of this around the tenderloin, and send the rest to the table in a separate sauce-boat.