Tenderloin Fried

Ingredients

• 3 tenderloins
• 1 teaspoonful salt
• 1 teaspoonful pepper
• dip them in beaten egg
• fine bread crumbs

Method

1. 1

   Split and season tenderloins, dip in egg and bread crumbs, fry in half butter and half lard until brown.

2. 2

   Serve with potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 ; instantly remove from the fire, lay the tenderloins on a warm dish, and arrange the vegetables in a circle around the dish. Or arrange in clusters around the dish 1 pint of cooked carrot balls, 1 pint of cooked Parisienne potatoes, Ys pint small cooked white onions, and Ys pint of cooked green peas. Tenderloin k la Marinidre.— Lard 3 large pork tenderloins and season them with Ys tablespoonful salt, Y4 teaspoonful pepper, place in a covered dish with 1 pint white wine, Ys bay leaf, 1 onion with 2 cloves stuck into it, and 6 whole peppeirs; cover and let stand several hours. One hour before serving, take the tenderloins out and wipe them dry, lay in a roasting pan, pour over 1 ounce melted butter. Place the pan in a hot oven to roast till they begin to brown, basting with their own gravy ; then add 1 cupful of the wine in which the tenderloins lay, also the onions and spice, and continue to roast and baste frequently until done (if the gravy browns too much add more of the wine). When done lay the tenderloins on a hot dish and garnish with a border of cooked sauerkraut and plain boiled potatoes, or with red cabbage, carrot, turnip, potato balls, and small glaze4 white onions. Tenderloin & la Yiennoise. — Procure 2 pounds short pork tenderloins, wash, dry, and lard them, season with 1 tablespoonful salt, 1 teaspoonful pepper ; put in a covered dish with 2 onions cut into slices, 1 sprig of thyme, 1 bay leaf, and pour over 1 cupful white wine, cover and let stand 2 hours. One hour before serving, lay them in a roasting pan, pour over a little melted butter, add the wine in which the tenderloins lay, a few of the onion slices, and a small carrot ; place the pan in a hot oven, baste frequently, and roast till tender. When done, transfer the tenderloin to a hot dish, PORK. 841 remove the fat from gravy, mix Y, tablespoonf ul cornstarch with Yt gill of cold water, add it to the gravy, cook 3 minutes on top of stove ; add sufficient boiling water to make a creamy sauce. Then strain, add 6 fine-chopped boiled chestnuts and a little beef extract, pour some of the gravy over the tenderloins, and serve the remain- der in a sauce bowl. Tenderloin Fare!. — Split the pork tenderloins on one side, lay open on a board, season with salt and pepper, and cover with forcemeat ; lay them together, shape again into their natural form, and fasten with small wooden skewers. Put in a baking pan with some butter, and roast in the oven till done, basting first with the butter, then adding by degrees a little water. When ready to be served, put the tenderloins on a heated dish, remove the skewers, add a little more boiling water to the gravy, and thicken it with 1 teaspoonful cornstarch, previously dissolved in Yt gfl^ of cold water, cook 3 minutes ; then strain, and serve with the meat. Serve with boiled potatoes, creamed turnips, and apple sauce. Tenderloin^ Fried. — Split the tenderloins, season with salt and pepper, dip them in beaten egg and fine bread crumbs

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