521 | Tenderloin Piqué à l’Egyptienne.
—Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery—the white part only—and the other side with eighteen cooked gumbos (No. 1030), then serve.