519 | Roast Tenderloin à la Hussard.
—Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes in a brisk oven, then set it aside to cool, and afterwards lay on it some very fine chicken forcemeat (No. 226), besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls of clarified butter. Roast it again for thirty-five minutes, and serve with three-quarters of a pint of the following Hussard garnishing on the dish.
Put in a saucepan on the hot stove half a pint of Madeira sauce (No. 185), a gill of tomato sauce (No. 205), six good-sized, sound mushrooms, cut into small pieces, twelve godiveau quenelles (No. 221), and three ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook together for five minutes, and use when required.