Tenderloin of Beef, Grenadins Rochambeau

Prepare twelve tenderloins into half-heart shapes, each one weighing four ounces; lard one-third of them with larding pork, cut as represented in No. 3, Fig. 52, another third with truffles, and the last third with salted unsmoked tongue; braise them in a mirepoix stock (No. 419), and glaze, then cool and pare. Dress them in a circle on a round dish, alternating the various lardings, and fill the center with some foies-gras scooped from a terrine with a spoon; arrange chopped jelly around, surrounded by a border of jelly croutons.