Tenderloin Pique a la DucheSSC

Ingredients

• four pounds of tenderloin
• one sliced onion
• one sliced carrot
• half a bunch of well-washed parsley-roots
• a pinch of salt
• half a pint of good Madeira sauce
• six potatoes Duchesse

Method

1. 1

   Pare and lard the tenderloin using a fine needle.

2. 2

   Line a roasting-pan with pork-skin, onion, carrot, and parsley-roots.

3. 3

   Place the tenderloin on top, add salt, and roast in a brisk oven for thirty-five minutes, basting occasionally.

4. 4

   Dish it up, skim the fat off the gravy, strain it over the fillet, and pour Madeira sauce over it.

5. 5

   Garnish with Duchesse potatoes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 171. The excerpt below is the record exactly as published.

Tenderloin Pique a la DucheSSC. — Procure four pounds of ten- derloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt, and roast it in a brisk oven for thirty-five min- utes, basting it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet, and pour half a pint of good Madeira sauce (No. 185) over, and garnish with six potatoes Duchesse (No. 1006). 517. Tenderloin Pique a la Portugaise.— Roast four pounds of tenderloin

Cook this with the app: pantry check, scaling, and the assistant.