Grenadins of Tenderloin a la Beaumarchais

Cook the prepared grenadins the same as for plain (No. 1384); drain off half the butter, and to the remainder add a coffeespoonful of finely chopped, blanched, and drained shallot, fry this colorless, then put in a little veloute (No. 415), and thicken with egg-yolks; butter well with good, fresh butter, and add some meat glaze (No. 402), and lemon juice; strain through a tammy; now mix into the sauce a little chopped parsley. Pour the sauce on the dish intended for serving the grenadins, and arrange them either in a straight row or in a circle; surround with as many croustades as there are grenadins, these croustades to be filled with mushrooms stewed in cream. Serve a slightly thickened half-glaze sauce (No. 413) separately.