Tenderloin Pique a la Duchesse

Ingredients

• four pounds of tenderloin
• some pork-skin
• one sliced onion
• one sliced carrot
• half a bunch of well-washed parsley-roots
• a pinch of salt

Method

1. 1

   Pare and lard the tenderloin, line a roasting-pan with pork-skin, onion, carrot, and parsley-roots.

2. 2

   Place the tenderloin on top, add salt, and roast in a brisk oven for thirty-five minutes, basting occasionally.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 171. The excerpt below is the record exactly as published.

Tenderloin Pique a la DucheSSC. — Procure four pounds of ten- derloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt

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