Venison Noisettes a la Thierry—Tenderloin

Cut the tenderloin into slices, each to weigh four ounces when pared and rounded; lay them in a sautoir with melted butter, season with salt, mignonette, a whole clove of garlic and a bay leaf. Just before serving place the saucepan on a hot fire and saute them quickly; lay each noisette on a bread crouton fried in butter of the same diameter and a quarter of an inch thick; dress them in a circle and in the center have a garnishing of game quenelles made with a coffeespoon (No. 155), truffles cut in the shape of crescent olives mixed with espagnole sauce (No. 414), reduced with game essence (No. 389) and Madeira wine.