(1507). Grenadins Of Fillet Of Veal, Tomatoed Argentine Sauce (Grenadins De Filet De Veau Sauce Tomates Argentine)

If fine grenadins are required, they should be cut either from the minion fillet or from the large saddle fillet or from the kernel; in either case beat the meat with a cleaver, having the blade dampened, flatten to three-eighths of an inch in thickness; pare them into half hearts or ovals, all of the same size; season and lard with fat pork. Place these grenadins in a sautoir lined with scraps of fat pork, roots and sliced onions; moisten to half their height with stock (No. 194a ), and cook, letting the liquid fall to a glaze several times, and finally finish glazing it in the oven, basting with its own stock. Just when read] to serve, lift them out, drain and lay them on a long dish, one overlapping the other in a single row, and around pour an Argentine tomato sauce (No. 429); sprinkle the meat over with tile stock, strained free of fat and well reduced.

(1508). Minced Fillet Of Veal, Portuguese (Emince De Filet De Veau A La Portugaise)

Chop up one shallot very finely and put it into a saucepan with half a pint of port wine and a finely shredded orange peel, a pint of cayenne pepper, lemon juice and half a pint of espagnole sauce ( No. 414); boil and reduce the whole to the consistency of sauce. Heat some cooked veal fillets cut up into slices, dress them in the center of a circle of poached eggs laid on oval-shaped croutons, and place on top of each egg a piece of tongue cut the shape of a crouton; pour the sauce over all.