Small selected veal steaks, size of the palm of the hand, larded with a few strips of fat pork, baked in a quick oven, served with sauce in the dish.

Slice the leg of veal for them and use the trimmings in soup or stews. Draw the lardoons through so that a dozen ends I will cluster in the middle of each grena-din. Butter a pan, strew a very little minced onion, salt and pepper; place the veal close together; bake light brown. Have some clear soup stock boiled down to glaze and baste them with it while baking.