Grenadins of Tenderloin with Celery, Bechamel

Prepare and cook the grenadins, as for plain (No. 1384). Cut in quarter of an inch squares some tender and white celery; blanch it in plenty of salted water, drain and dry well; then fry them in butter without browning. Moisten with broth (No. 194a), and when cooked, mix in a little bechamel (No. 409), and fresh cream. Reduce, pour it on a dish, and arrange the glazed grenadins on top.