Minions of Tenderloin, Lorillard

Timbales and pieces of tenderloin stewed with salt pork.

When the six timbales, as below described, have been prepared and taken from the oven, have in readiness six fine tenderloin minions and serve them with the following garnish: Procure six small timbale moulds about an inch and three-quarters in diameter by two inches deep, butter the insides and place them in an ice-box to become cold; then take one good sized cooked carrot, one cooked turnip, and cut them with a tube a quarter of an inch in diameter, by one inch in length; a medium sized white cabbage, with the outer leaves trimmed neatly, should also be placed in readiness. Then place in a stewpan an ounce of salt pork cut into small dice-shaped pieces, put in the cabbage and season with half a pinch of pepper, place the pan over a rather slow fire, cover it well, and cook gradually for half an hour without taking off the lid. While this is cooking decorate the six timbales by laying a slice of truffle half an inch in diameter at the bottom of each in the middle, and with a larding-needle arrange a row of cooked peas around this, decorate half the interior of the timbales with half of the carrots and turnips, and keep them all inclining slightly toward the right, and the other half toward the left; and then fill up the timbales with cooked cabbage, pressing it down gently, so as to fill the moulds entirely up to the top. Then put them on a roasting pan, fill with hot water to half the height of the timbales and put them in a hot oven for from three to four minutes, then remove from the oven and put the pan at the side of the stove so that it will keep just warm; cut an oval-shaped slice from an American loaf of bread about an inch in thickness, pare the edges neatly, and butter it thinly, and brown lightly in the oven, then lay it on a very hot dish, and dress the six minions on top of the bread croustade, each lengthwise and overlapping each other a trifle. Then pour over half a pint of hot Colbert sauce, to which may be added whatever parings of slices of truffle that remain about a minute before it is to be used; then with a towel remove the timbales from the pan one at a time; turn them upside down, unmould, and decorate the dish with them, placing one at either end and two at each side, when the dish should be sent to the table at once.