Tenderloin Pique a la Portugaise

Ingredients

• four pounds of tenderloin
• six stuffed tomatoes
• half a pint of tomato sauce
• one gill of demi-glace

Method

1. 1

   Roast the tenderloin as in the previous recipe.

2. 2

   Lay it on a hot dish and arrange the stuffed tomatoes around it.

3. 3

   In a saucepan, boil tomato sauce and demi-glace for one minute, then serve separately.

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 Portugaise.— Roast four pounds of tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed tomatoes (No. 1023) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce (No. 205), and one gill of demi-glace

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