Tenderloin of Beef with Vegetables, Mayonnaise

Prepare and cook a tenderloin the same as for a la Chanzy (No. 1447), keeping it quite rare; glaze it over several times and leave till cold. The drawing that accompanies this dish will show the way to prepare the meat for a supper, or for serving at a small sideboard supper. First take an oval-shaped drum, three inches high and hollow in the center, fasten it on an oval board a quarter of an inch thick and an inch wider than the outlines of the drum; on top of this drum lay an oval wooden socle an inch and a half high and slightly curved in the center, it being two inches narrower all around than the drum itself, thus forming a shelf. Decorate all around the drum with small sticks of vegetables, such as carrots and turnips, cut out with a tin tube five-sixteenths of an inch in diameter, and blanched separately in salted water; lay them in regular rows one over the other formed of the two distinct colors, being careful to dip each piece in half-set jelly to make it adhere to the form; when the drum is all decorated, glide it on to a long dish, the bottom being filled with jelly; keep it in a cool place at forty-two degrees temperature. Pare and cut up the tenderloin in crosswise slices, each a quarter of an inch thick, dress them on the second curved-shape form, glaze and cover over with jelly. Have a garnishing of Brussels sprouts, celery roots, and cucumbers, all of uniform size, also some green peas, all of these to be dressed in small clusters, alternating the various colors; these must be placed on the shelf between the drum and the curve; put chopped jelly in the dish around the piece. Serve mayonnaise sauce (No. 606) at the same time.