Tenderloin of Beef with Vegetables—Whole

Prepare and cook the tenderloin exactly as for a la Bienvenue (No. 1445); after having it pared and glazed, set it on a small rice foundation, garnishing it around with the following vegetables arranged in separate groups in order to vary their different colors. This dish can be decorated with pear-shaped carrots, small clusters of cauliflower, turnips cut into balls, artichoke bottoms garnished with Brussels sprouts, small glazed onions or any other vegetable in season, being careful to suppress any kind that will be served at the same dinner, and which has intentionally been avoided in this, such as asparagus tops, for there is seldom a dinner when this vegetable is not served in some way or the other, either as cream soup, or plain boiled. Also green peas, string beans and flageolets, these all being generally used as vegetables served with the entrees. Mushrooms are also employed largely for garnishing, and boiled potatoes are invariably served with fish. Send a sauce-boat of half-glaze sauce (No. 413) to the table, the same time as the tenderloin.