Grenadins of Fillet of Veal, Tomatoed Argentine Sauce

If fine grenadins are required, they should be cut either from the minion fillet or from the large saddle fillet or from the kernel; in either case beat the meat with a cleaver, having the blade dampened, flatten to three-eighths of an inch in thickness; pare them into half hearts or ovals, all of the same size; season and lard with fat pork. Place these grenadins in a sautoir lined with scraps of fat pork, roots and sliced onions; moisten to half their height with stock (No. 194a), and cook, letting the liquid fall to a glaze several times, and finally finish glazing it in the oven, basting with its own stock. Just when ready to serve, lift them out, drain and lay them on a long dish, one overlapping the other in a single row, and around pour an Argentine tomato sauce (No. 429); sprinkle the meat over with the stock, strained free of fat and well reduced.