PORK TENDERLOINS
Sauté tenderloins of pork until cooked and browned. Arrange the tenderloins evenly on a dish and place around them sautéd slices of apples.
Cut apples across into slices quarter of an inch thick, stamp out the cores with a small biscuit-cutter, but do not remove the skin. Sauté the rings of apple in the drippings of the pork until they are tender, but not until they have lost shape.
NO. 79. INDIVIDUAL MOLDS OF SPINACH GARNISHED
WITH CHOPPED WHITE OF EGG.
NO. 80. SPINACH, NO. 2.
VEGETABLES AND CEREALS USED AS VEGETABLES
NO. 77. STUFFED BAKED POTATOES.