518 | Tenderloin of Beef, Piqué à la Provençale.
—Roast four pounds of tenderloin as for No. 516, slice half a pint of cêpes, and add them to half a pint of Madeira sauce (No. 185) with one crushed clove of garlic. Pour the sauce onto a dish, lay the tenderloin on top, and decorate with some twisted anchovies, and twelve stoned olives laid on each one; then serve.