Tenderloin Pique a la Hussard

Ingredients

• four pounds of fillet of beef
• one pinch of salt
• one pinch of pepper
• three tablespoonfuls of clarified butter
• half a pint of Madeira sauce
• a gill of tomato sauce
• six good-sized, sound mushrooms
• twelve godiveau quenelles
• three ounces of cooked, smoked beef-tongue

Method

1. 1

   Season and butter the fillet, roast for ten minutes, then cool.

2. 2

   Lay fine chicken forcemeat on top, sprinkle with breadcrumbs, and baste with clarified butter.

3. 3

   Roast for thirty-five minutes.

4. 4

   Prepare the garnishing by cooking Madeira sauce, tomato sauce, mushrooms, quenelles, and beef-tongue together for five minutes.

As published

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

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. 519. Roast Tenderloin a 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. 520. Tenderloin Pique a la Sevigne. — Roast a piece of tenderloin as for No. 519; when done and laid on a dish, pour over it half a pint of good Madeira sauce (No. 185), and decorate with six small bouchees filled with spinach (No. 588). 521. Tenderloin Pique" a FEgyptienne.— Roast a piece of tender- loin 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. 522. Tenderloin Pique a 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 Pique a 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 Macedoine (No. 1032), three bouchees filled with spinach (No. 588), and three large game quenelles (No. 228). Arrange these to represent one single bouquet, and serve. 624. Porterhouse Steak. — Procure two porterhouse steaks of one and a half pounds each — see that they are cut from the short loin- flatten them well, pare and trim, and season with one pinch of salt

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