Tenderloin of Beef a la Printaniere—Whole

Pare a tenderloin, lard it with fat salt pork cut in the shape of lardons (No. 2, Fig. 52); garnish the bottom of a long narrow braziere with fragments of fat pork, minced vegetables, onions and aromatics; moisten the meat with a pint of stock (No. 194a); reduce this liquid slowly to a glaze, then remoisten to three-quarters of its heighth. Boil the liquid for seven to eight minutes and cover the tenderloin with buttered paper; close the braziere, put it back on a slower fire and continue to cook with fire over and under for a couple of hours basting it oftentimes with its stock. The meat ought now to be perfectly well done; drain it off to pare; strain and free the stock from fat, pour into it one glassful of Marsala wine and reduce to a half-glaze. Place the tenderloin on a deep baking pan, pour the stock over and glaze while basting frequently; drain off and strain the stock once more, suppress all of its fat and thicken with a few spoonfuls of brown sauce (No. 414) or tomato sauce (No. 549); keep it in a bain-marie. Fasten a wooden foundation covered with cooked paste on the bottom of a long dish, glaze with a brush. Carve the tenderloin into slices, reshape as before and dress it on this foundation; surround with a fine variegated garnishing divided in groups composed of braised lettuce, small timbales of vegetables, small glazed carrots, flowerets of cauliflower and lozenge-shaped string beans. Glaze the meat and cover the bottom of the dish with a small part of the sauce having the rest served in a sauce-boat.