Escalops of Tenderloin of Beef with Truffles

After paring a medium-sized tenderloin, cut it lengthwise in two, then across in pieces three-sixteenths of an inch in thickness; trim them round-shaped an inch and a quarter in diameter. Place them one beside the other in a well-buttered stewpan, add some slices of the truffle of the same dimensions; cover with melted butter and when ready to serve put the stewpan on a moderate fire for a few moments. Drain off the butter, and finish with a reduced Madeira sauce (No. 492).