Grenadins of Tenderloin with Sweet Peppers

Proceed and cook the grenadins as for plain (No. 1384), glaze and lay them on a dish, garnishing it with sauted sweet peppers prepared as follows: Plunge the peppers in hot frying fat, remove the peel covering the outside by rubbing with a dry cloth; cut them in two lengthwise, and fry them in oil, turning them over carefully while cooking. When done season with salt, pepper and a clove of garlic crushed, drain them from the oil, and finish with a little meat glaze (No. 402), butter, lemon juice and fine herbs. Preserved sweet peppers can always be obtained; it is only necessary to drain them, fry them in butter or oil, adding a little garlic, lemon juice and fine herbs.