Tenderloin of Beef a la Noailles

This tenderloin must be prepared exactly the same as for a la Bayonnaise (No. 1443); when cold trim it nicely and glaze it with meat glaze (No. 402), using a brush for the purpose. Cover it with jelly and set it on a symmetrically carved rice foundation, garnishing around with mushrooms, truffles, scallops of foies-gras and chicken mousselines made in tartlet molds. The mushrooms are to be cooked and emptied with a vegetable scoop, then filled with a foies-gras, pressed through a tammy and glazed in a white chaudfroid (No. 596). The chicken mousselines should be covered with green chaudfroid (No. 595), and scallops of foies-gras to be covered with a brown chaudfroid (No. 594), the truffles glazed. Arrange this garnishing around the tenderloin with chopped jelly and croutons of jelly, but do not decorate it with hatelets.