522. Tenderloin Piqué à la Richelieu.
—Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve.
523. Tenderloin Piqué à la Bernardi.
—Take a four-pound piece of tenderloin, lard it—using a small larding needle—with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over half a pint of good, hot Madeira sauce (No. 185), and garnish with three artichoke-bottoms, filled with hot Macédoine (No. 1032), three bouchées filled with spinach (No. 588), and three large game quenelles (No. 228). Arrange these to represent one single bouquet, and serve.