In culinary parlance, the term “grenadin” is often used to describe a small, circular slice of veal fillet. This particular cut of meat is typically prepared using a technique known as larding, which involves inserting thin strips of fat directly into the meat prior to cooking. Once the grenadin has been larded, it is then braised until fully cooked and tender. This delectable dish is typically served alongside an assortment of vegetable garnishes, including braised celery, chicory, or lettuce, or perhaps even some buttered carrots.