Tenderloin of Pork a la Minute—Minced

Have some cooked, cold, and well trimmed tenderloins of pork, cut in half heart-shapes; put them in a sautoir with a little gravy (No. 404) and heat up without boiling. Cover either of these meats with the following sauce: Fry a finely chopped shallot in butter, add to it some bread-crumbs and raw fine herbs; moisten with a little gravy, season with salt and pepper, and thicken with kneaded butter (No.579). Just when prepared to serve, pour in a little diluted mustard; dress the mince, and pour the sauce over.