European and American cuisine

Tenderloin à la Marinière.— Lard 3 large pork tenderloins and season them with ⅛ tablespoonful salt, ¼ teaspoonful pepper, place in a covered dish with 1 pint white wine, ⅛ 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 à la Viennoise. — 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, remove the fat from gravy, mix ⅛ tablespoonful cornstarch with ¼ 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 remainder in a sauce bowl. Tenderloin Farci. — 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 ¼ gill 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, and fry in half butter and half lard to a nice brown color. The frying should be done slowly and the pan part of the time covered, for they should be well done, but not dried. Tenderloins may also be fried plain without eggs or bread ; they are nice for breakfast with potatoes à la crème and hot corn bread.