Grenadins of Tenderloin As Venison, Poivrade Sauce

Trim some slices of tenderloin, cut lengthwise, and shape them in half-heart forms. Marinate them for three days in a cooked and cold marinade (No. 114). Drain and dry them, then fry in an omelet pan in hot clarified fat on a very quick fire. When done rare, drain and lay them on slices of bread fried in butter, cut the same size and shape. Pour over a poivrade sauce (No. 522.)