Tenderloin of Beef a la Bouquetiere

Prepare and cook a fine tenderloin, the same as described in l'Ambassade (No. 1441), only omitting the larding. Let it get cool, keeping it very straight, and when thoroughly cold trim it to a nice shape, and pour over it a brown chaudfroid sauce (No. 594); when the chaudfroid is firm cover it entirely with half-set jelly. Put the tenderloin on top of a two-tier foundation, made either of rice or hominy, the bottom one being two inches thick, the top one three-quarters of an inch, and shaped symmetrically. Fill each of thirty small paper cases with a different vegetable, or several of each kind--say three of each--such as green peas, string beans, flageolets or kidney beans, Brussels sprouts, beets, cauliflower, artichoke bottoms, mushrooms, truffles and celery, seasoned and mixed with a little mayonnaise (No. 606). Prepare fifteen roses cut from turnips, and fifteen cut from carrots, each one inch in diameter, blanched and cooked separately in white broth (No. 194a). Set a rose on the top of each and alternate the colors when decorating the upper tier with fourteen of these, and the lower one with sixteen; force some chopped jelly through a cornet or a bag between each case around the bottom and the edge, and outside of this place a row of jelly squares. Garnish the top of the tenderloin with five hatelets of vegetables (No. 2526), imitating natural flowers, the center one representing a vase decorated with small flowers.