517 | Tenderloin Piqué à la Portugaise.
—Roast four pounds of tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed tomatoes (No. 1023) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce (No. 205), and one gill of demi-glace (No. 185). Let boil for one minute, then pour it into a sauce-bowl and serve separate.