Tenderloin of Beef with Truffles—Whole

To be prepared as for l'Ambassade (No. 1441); stud the tenderloin with raw truffles cut to represent nails, drive them in the surface of the meat one inch apart from each other, using a wooden peg for the purpose a little smaller than the nail. Cover the tenderloin with slices of fat pork, and tie them on; finish cooking exactly the same as tenderloin a la Bayonnaise (No. 1443), and when the meat is done, drain, trim and dress it on a long dish, garnish on each side with small peeled truffies, covering with clear half-glaze (No. 400). Serve separately a Madeira sauce with essence of truffles (No. 395).