Tenderloin Pique a la Richelieu
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 171. The excerpt below is the record exactly as published.
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
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