Tenderloin of Beef with Croustades Macedoine

Prepare, lard, braise and glaze a fine tenderloin the same as for a la Bienvenue (No. 1445); put it aside to cool, keeping it very straight, then pare and glaze. Set it on a small rice foundation two and a half inches high and symmetrically carved (Fig. 9a). Garnish around with small croustades made of foundation paste (No. 135); fill these croustades with a small vegetable macedoine (No. 2650); season well and thicken with a ravigote mayonnaise (No. 612); sprinkle over some very finely chopped chervil, and garnish around the croustades with a row of chopped jelly. Decorate the top of the tenderloin with some Bellevue hatelets (No. 2526).