No. 692 Grenadins de Veau piqué aux racines nouvelles.
Cut twelve fillets from a noix de veau the size and shape of fillets of fowl, lard them nicely with very finely cut bacon, cover the bottom of a convenient-sized sauté-pan with thin slices of fat bacon, upon which lay the grenadins, add a little veal stock but not enough to cover them, place a sheet of buttered paper over and stand them in a moderate oven for an hour or till tender, moistening occasionally with a little of the stock; when done glaze them lightly and salamander of a light colour, then have prepared twenty young carrots and twenty young turnips, which cook as directed (No. 109), dish the grenadins in crown upon a border of mashed potatoes, place a pyramid of the potatoes in the centre of the dish, upon which dress the carrots and turnips in rotation; have ready the following sauce: put the glaze from your vegetables in a stewpan, with half a pint of brown sauce (No. 1), and a little good stock, place it on the fire, skim, and reduce until rather thick; sauce over your vegetables and serve.
Grenadins may be served with any of the sauces as described for noix de veau or sweetbreads.