Tenderloin of Beef a la Evers

This tenderloin is to be prepared and cooked exactly the same as for a la Bienvenue (No. 1445); when done, pare it nicely, and cut it into quarter of an inch thick slices; lay these in an oblong mold the same shape as the tenderloin but smaller than the one to be decorated. Reduce the gravy, add some aspic jelly (No. 103), (test the consistency of this by putting a small quantity of it in a mold on the ice, and if it should not be firm enough add some gelatine), fill in the mold containing the meat with this, and set it aside on ice to get very cold. Decorate the largest mold with pieces of tongue, pistachio nuts, and white of egg; cover the decoration with a heavy layer of jelly; unmold the one containing the meat, lay it in the center of the decorated one, and fill it in with jelly. Fill the entire center up to the inside of the dish destined for the tenderloin, edge with jelly, and when very firm unmold the tenderloin on to the center of it. Lay on each end half a nicely carved rice vase, these being filled with imitations of small truffles made of mousseline of foies-gras, and then rolled in finely chopped truffles. When cold dip them in partly cold jelly, and arrange chopped jelly all around, also oblong-shaped jelly croutons, and fasten three hatelets decorated in Bellevue (No. 2526) on the top of the meat.