Tenderloin of Beef a la Lucullus

In order to arrange this tenderloin it will be necessary to have eight molds in two series of four each, four to be decorated and four in which the tenderloins are molded, these being an inch narrower in diameter than those to be decorated. Prepare and cook the tenderloin as explained in l'Ambassade (No. 1441); when done, cut it into slices and reshape the meat into its original form and fill the four smallest molds with it. Reduce the stock with aspic jelly (No. 103), (if necessary add some isinglass to have it very firm), pour over the meat in the molds and set on ice to get very cold. Decorate the four larger molds (see Fig. 455) intended to receive the tenderloin after they are decorated; cover the decoration with a layer of thick jelly, unmold the smaller ones, put their contents inside the larger ones and fill up with very firm jelly. After the jelly is very firm unmold the whole on a cloth, set at the bottom of the slope on each side of the bridge a strong tin square three and a half inches in width and three inches high, having rounded corners and bent in the center to form a right angle; these squares are intended to keep up the tenderloins on the inclined slope, and are most necessary; place the small molds at the ends, and set around the piece twenty-four small croustades made of short paste (No. 135), and filled with goose livers taken from a terrine of foies-gras; around these throw some chopped jelly, making a very regular border of croutons of the same. Stick two hatelets, one at each end, and in the center put a small figure holding up a cup filled with glazed truffles.