Tenderloin of Pork a la Printaniere

The tenderloin is the long, narrow plump piece of meat laying under the kidney along the spinal bone; it is a part of the loin; it weighs from half a pound to a pound. Have four fine whole pork tenderloins; pare, remove the sinews and lard them with medium lardons (No. 3, Fig. 52), line a sautoir with bardes of fat pork, sliced carrots and onions, and a bunch of parsley garnished with thyme and bay leaf. Lay the larded tenderloins on top, moisten with a pint of stock (No.194a) and a gill of Madeira, cover with a round piece of buttered paper, reduce and let the liquid fall to a glaze; moisten once more until it reaches half the heighth of the meat, then cook for one hour or more in the slow oven; glaze and dress on a rice foundation an inch and a half high, garnish around with small carrots cut in the shape of cylinders or pears, balls of turnips, both blanched and cooked in broth, olive form potatoes, green peas and asparagus tops. Skim the fat from the surface of the stock, strain and reduce it with some espagnole sauce (No. 414), strain it once more through a tammy and cover the meat with a part of this, serving the remainder in a sauce-boat.