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1
For Sauce: Melt butter in saucepan over moderate heat and stir in flour.
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2
Blend together well.
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3
Remove pan from heat and add milk gradually.
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4
Return to heat and bring to boil, stirring constantly.
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5
Make a sachet of the bay leaf, clove, parsley stalks, and onion.
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6
Add to simmering sauce and reduce heat to low; cook for 15 minutes.
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7
Season with salt and white pepper.
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8
Set aside until needed.
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9
Heat 1-ounce clarified butter in frying pan on high heat.
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10
Add livers, season with salt and pepper, and cook until just done.
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11
Do not overcook!
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12
Stir in 1 1/4 cups white sauce, 1 teaspoon oregano and 1-ounce brandy.
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13
Pour into blender and puree.
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14
Add 1 tablespoon butter and continue to puree for 4 minutes more.
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15
Place in bowl and chill until required.
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16
Cut tenderloin down center, but not completely through.
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17
Open steak and beat flat with rolling pin.
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18
Spread diced onion on steak and pat down.
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19
Cover with 1/2 of pimento and 2 ounces chicken liver pate.
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20
Roll steak up.
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21
Cover steak with prosciutto and tie string to secure roll, every 1 1/2 inches, or 4 times.
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22
Continue this procedure with remaining beef tenderloins.
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23
Cut in between strings to separate meat into individual portions, each roll still tied.
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24
Pour 1-ounce clarified butter into large frying pan over medium heat and fry roll-ups, 2 minutes on each side.
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25
Remove from pan, cut off strings and keep meat warm on serving platter.
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26
Drain off as much of the fatty juices as possible and add remainder of diced onion saute quickly to meat residue.
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27
Pour in red wine and cook down.
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28
Add remaining pimento.
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29
Stir in remaining fresh butter and parsley.
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30
Pour over fillets.
