Grenadins of Tenderloin a la Halevy

Prepare and cook the grenadins as for No. 1384. Plunge some good, sound tomatoes in boiling water, peel them, cut them crosswise in two, squeeze them without injuring their shape, and season them with pepper and salt. Heat some oil in an omelet pan, and when very hot, put in the halved tomatoes; cook them, then arrange them crown-shaped on a dish, lay a grenadin on each tomato and garnish around with stuffed mushrooms (No. 650). Serve a well reduced and well buttered half glaze sauce separately (No. 413).