No. 1818
Pork Tenderloins with Puree of Celery—Breaded
Filets de Porc Panes a la Puree de Celeri
Pare some pork tenderloins suppressing all fat and sinews, then cut them into lengthwise bias slices and trim into half hearts; season each piece with salt, dip into melted butter and roll in white bread-crumbs; broil over a bright fire and when done dress them over a puree of celery (No. 711).