Tenderloin of Beef, Indian Style—Whole

Have a fine tenderloin prepared and cooked as for a la Bayonnaise (No. 1443), then glaze and dish it, garnishing the sides with rice timbales, and the ends with small rice croquettes the size and shape of Spanish olives. Serve in a separate sauce-boat a light poivrade sauce (No. 522) with curry.

Indian Rice.—How to prepare the rice for the timbales and croquettes: Pick one pound of rice, wash well, blanch and drain it; set it in a saucepan with half a pound of butter, and the decoction of a pinch of saffron infused in half a gill of water, salt and cayenne pepper. Cover the rice with beef stock (No. 194a), boil and let finish cooking in a slow oven for half an hour, then remove a quarter of it and put it into a bowl, mixing in with it sufficient allemande sauce (No. 407) to give it consistency, then let get cool, and afterward form it into croquettes the size and shape of a Spanish olive, fill some timbale molds with the balance of the rice.