Hash a la Sam Ward-Tenderloin of Beef

Have a pound and a half of cold braised or roasted tenderloin of beef; three ounces of cooked mushrooms, three ounces of cooked potatoes, all cut in three-sixteenths of an inch squares, and one ounce of cooked ham cut in one-eighth of an inch squares. Fry in butter without browning an ounce of chopped shallot, then add the ham, mushrooms, meat and potatoes; mix in a little veloute sauce (No. 415) and puree of tomatoes (No. 730); do not allow to boil. Season to taste and arrange the hash on a very hot dish; surround it with pieces of bread fried in butter.