Grenadins of Tenderloin Marc Aurele

Prepare a pate-a-chou (No. 132); spread from a pocket on a baking sheet pieces an inch and a quarter in diameter; when they are cooked they should be about two inches in diameter. Egg them twice with a soft brush and dredge over the half of them some grated parmesan cheese, and the other half finely chopped truffles. Bake them in a slow oven until dry. Remove them from the baking sheet, and cut off all the bottoms. Fill those covered with cheese, with small macaroni cut in quarter inch lengths mixed with tongue cut in quarter inch squares, season and add a little veloute (No. 415), some butter, mignonette pepper and nutmeg, then toss in a saucepan without using a spoon. Fill those covered with truffles with a little macedoine of vegetables cut ball-shaped, each a quarter of an inch in diameter. Push through a cornet at the edge of the opening of the choux a row of chicken forcemeat (No. 89). Restore the bottoms and fasten them on with chicken forcemeat, lay them on a plate in the oven for one minute to poach the forcemeat. Cook the grenadins the same as for plain (No. 1384); when done, drain and arrange them in a row, garnishing one side of the dish with maccaroni and parmesan choux, and the other with the macedoine and truffles. Serve a Colbert sauce (No. 451) at the same time.