No. 2195
Venison Grenadins a la Royale—Tenderloin
Grenadins de Filet de Chevreuil a la Royale
Trim off some grenadins from the minion fillets, each one to weigh five ounces, and pare into half hearts; after removing the sinews lard with fine larding pork (No. 4, Fig. 52), and marinate for twelve hours; dry, wipe and saute in good hot fat; drain, glaze and dress in a circle, filling the center with potato quenelles breaded and fried in clarified butter; serve a Colbert sauce (No. 451) separately.