No. 1393
Grenadins of Tenderloin with Round Potatoes, Valois Sauce
Grenadins de Filet de Boeuf aux Pommes de Terre en Boules a la Sauce Valois
Arrange and cook the grenadins as for plain (No. 1384), glaze and lay them on a piece of poached quenelle forcemeat shaped like a half heart. Cover with a Valois sauce (No. 554), surround the grenadins with round potatoes seven-eighths of an inch in diameter, previously fried in butter and seasoned with salt, pepper, chopped parsley and lemon juice.