Recipe For Cooking Paupiettes Of Beef Tenderloin

From a well-trimmed tenderloin cut lengthwise slices five by two and one fourth inches and less than one fourth an inch in thickness; beat lightly and trim evenly; season with salt, pepper, and mace, and cover one side with a layer of cooked fine herbs added to half-glaze and half-sauce and thickened by simmering. (See Cooked Fine Herbs.) Roll the paupiettes into cylindrical forms; roll again in a shaving of fat salt pork, tie in shape and lay ride by side in a frying-pan; add stock to half their height and let simmer until the liquid is evaporated; add more stock and finish cooking in a moderate oven. When tender, remove the strings and pork, strain and skim the fat from the stock, thicken with a brown roux and serve, poured over the paupiettes or separately. Slices cut from a fillet of veal may be prepared in the same manner.