Tenderloin of Beef a la Violetta

Have the tenderloin prepared and cooked the same as for a la Bayonnaise (No. 1443), and when completely cold pare it to the needed size to fit in an oblong mold, previously decorated with a variety of vegetables blanched and cooked in broth (No. 194a). Cover this decoration with a heavy coating of jelly; cut the tenderloin nine inches long by three and a half wide; trim it nicely and lay it in the center of the mold and imbed it in ice, laying it in very straight. Fill up the mold with cold melted jelly, and when it becomes quite cold and the jelly thoroughly firm, unmold it on an oval dish, and garnish around with some finely chopped jelly. Select eight equal-sized, large, ripe and very firm tomatoes; plunge them into boiling water to peel off the skins, and empty the insides through an inch and a quarter opening on the stalk end. Shred some lettuce leaves and cooked beet-root, season them with salt, pepper, oil and vinegar, and thicken the whole with a little jellied mayonnaise (No. 613), mixing in with it some whipped cream; fill the tomatoes with this, and put the covers on again; coat them over with partly cold jelly; also have eight cooked artichoke bottoms, garnish each one with asparagus tops seasoned and thickened with jellied mayonnaise (No. 613), adding to it some whipped cream. Place on top of the asparagus a small black truffle glazed with jelly; garnish around the inside of the dish with chopped jelly. Lay the prepared garnishings over, and intercalate around these a row of jelly croutons.