2605 Grenadins

Appears in

Published 1903

About

A Grenadin is nothing more than a small Fricandeau. They are cut like escalopes of veal but thicker and not so large, and are then finely larded with thin strips of salt pork fat. They should then be carefully braised, basting frequently then glazed at the last minute.

All of the garnishes for Côte de Veau except those which include a forcemeat, are suitable for Grenadins as are also those for Noix de Veau such as Briarde, Chartreuse, Chatham, Champignons, Epinards, Financière, Japonaise, Jardinière, Milanaise, Orléanaise, Nemours, Sorrel, Peas, Asparagus tips, Vichy.

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Part of

Veal

Derivatives of Cushion of Veal

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