Tenderloin à la Jardinière

Ingredients

• 3 tenderloins
• 2 medium-sized well-cleaned carrots
• 1/2 tablespoonful sugar
• 1 pint of French peas
• 1 teaspoonful sugar
• 1 even teaspoonful salt
• 1 tablespoonful butter
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Roast tenderloins as before.

2. 2

   Cook carrots in boiling water with sugar until tender.

3. 3

   Cook peas with sugar, then mix with carrots.

4. 4

   Add butter and cornstarch, stir, and serve around the tenderloins.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 228. The excerpt below is the record exactly as published.

tenderloins, wash and wipe them dry, lard each with 2 rows of fine strips of larding pork, season with 1 teaspoonful salt, ^/4 teaspoonful pepper. Place in a roasting pan, add 1 onion cut into slices and 1 small sliced carrot, and pour 1 tablespoonful melted butter over each tenderloin. Place the pan in a hot oven to roast, baste well with their own gravy ; as soon as they begin to brown, add a little boiling water to keep them from burning, roasting and basting often till done, which will take about 45 minutes. When done, lay the tenderloins on a warm dish ; add Vs tablespoonful cornstarch dis- solved in 1 gill of cold water to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, cook a few minutes longer, then strain through a fine sieve. Pour a little of the sauce oyer the tenderloins, and serve the remainder in a sauce bowl. Gar- nish the tenderloins with a border of red cabbage A I'allemande and potatoes tortonia, or plain boiled potatoes. Tenderloin h la Jardlnldre. — Prepare and roast 3 tender- loins as in foregoing recipe. Cut 2 medium-sized well-cleaned carrots into slices, lay 4 slices over one another, and cut them into fine strips like straws ; place these in a saucepan, cover with boiling water, add V^ tablespoonful sugar ; place the saucepan over the fire, and cook till tender and nearly dry. Open a can of French peas, drain in a colander, and rinse with cold water; place them in a sauce- 340 MEATa pan oyer the fire, barely covered with boiling water, add 1 teaspoon* ful sngar, and cook 10 minutes ; then add them to the carrots, add 1 even teaspoonful salt, cook 3 minutes. Mix 1 tablespoonful butter with 1 teaspoonful cornstarch, add it to the peas and carrots, cook and stir 3 minutes ; then add 1 tablespoonful fine-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.