Cut twelve fillets from a noix de veau the size and shape of fillets of
fowl, lard them nicely with very finely cut bacon, cover the bottom of a
convenient-sized sauté-pan with thin slices of fat bacon, upon which lay
the grenadins, add a little veal stock but not enough to cover them,
place a sheet of buttered paper over and stand them in a moderate oven
for an hour or till tender, moistening occasionally with a little of the
stock; when done glaze them lightly and salamander of a light colour,
then have prepared twenty young carrots and twenty young turnips, which
cook as directed (No. 109), dish the grenadins in crown upon a border of
mashed potatoes, place a pyramid of the potatoes in the centre of the
dish, upon which dress the carrots and turnips in rotation; have ready
the following sauce: put the glaze from your vegetables in a stewpan,
with half a pint of brown sauce (No. 1), and a little good stock, place
it on the fire, skim, and reduce until rather thick; sauce over your
vegetables and serve.
Grenadins may be served with any of the sauces as described for noix de
veau or sweetbreads.