A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 1391
Grenadins of Tenderloin, Previllot
Grenadins de Filet de Boeuf a la Previllot
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Prepare and cook the grenadins as for plain grenadins (No. 1384); arrange them on top of some half heart-shaped croutons of bread fried in butter, the same shape and size as the grenadins, and cover them with a Previllot salpicon (No. 749).