Fillets of Mutton Grenadins, Poivrade Sauce

Pare the small minion fillets; beat them into half hearts, season, range them in a tureen and cover with a cooked but cold marinade (No. 114), leaving them in for twenty-four hours, drain off the fillets, wipe well and lard with fine larding pork (No. 4, Fig. 52). Set them into a buttered sautoir, besprinkling over with more butter and push them into a brisk oven so that the larding cooks at the same time as the meat; after removing drain off the fat and moisten with a little gravy (No. 404), let this fall to a glaze over a hot fire, then lift out the fillets and dress them in two straight rows on a large dish, garnish around with triangular croutons of bread fried in butter; pour into the same sautoir a few spoonfuls of poivrade sauce (No. 523), and at the first boil pour the sauce through a fine strainer, pour part of it over the fillets and serve the remainder in a sauce-boat.