quarter of an inch in thickness, flatten and trim neatly ;
each sUce should weigh about 4 ounces when trimmed.
Put the oil and an ounce of butter in a saute-pan, when
hot put in the fillets and cook over a quick fire ; they
should be rather underdone unless otherwise ordered,
they will take from 5 to 7 minutes at the most. When
done place them on a dish, season with salt and pepper,
and brush over with meat glaze. Prepare beforehand
the following farce. Wash the livers, cut them into thin
slices, fry the finely chopped shallot in butter, put in the
liver and toss over the fire for a few minutes, season,
pound in a mortar with the foie gras, and a large table-
spoonful of brown sauce, pass through a sieve, divide the
farce into 8 portions, and spread over one side of the
fillets, place each on rounds of fried bread, poach in a hot
oven for a few seconds only, brush over with meat glaze,
dish up, place a slice of truffle on top of each and serve
with demi-glace sauce.
Filets Mignons k la Richmont.
(Small Fillets of Beef, Richmont Style.)
2 lb. fillet of beef, 2 oz. butter, 24 preserved mush-
rooms, 2 truffles, salt, pepper, lemon juice, Madeira sauce✪ Filets Mignons k la Richmont.
Cut the fillets into 8 slices of even size and thickness,
trim each neatly and season with pepper and salt.
Melt I 07. of butter in a saute-pan, when hot put in the
fillets and fry them on one side, then turn them and cover
the fried side with finely chopped mushrooms seasoned
with a little sauce and lemon juice. Place remainder of
butter on top and cover with a buttered paper.
Put the pan in the oven and cook fillets thus for another
10 minutes. Take up the fillets and range them on a
hot dish, place a slice of truffle on top of each in the
centre of the mushroom puree. Pour enough hot
Madeira sauce round the base of the dish and serve hot.
94 Recherche Entrees.
Tournedos h la Seymour.
(Small Fillets of Beef, Seymour Style.)
Cut I lb. of fillet of beet into 8 thin slices, trim them
and cook them in butter in a saute-pan over a quick fire.
Season to taste and place each on an artichoke bottom,
previously heated in stock, and seasoned. Dish up in a
circle, cover each with a well reduced Bearnaise sauce,
place a thin round of truffle on top of each, and fill the
centre of the dish with stuffed French ohves. Sauce over
with demi-glace and serve.
Petits Tournedos a la Choron.
6-8 very small fillets of beef, 6-8 oval or heart shaped
bread croutons, 6-8 small artichoke bottoms, 2 oz. butter,
I pint green peas " au beurre," i lb. new kidney potatoes,
Bearnaise sauce, tomato puree.
Trim and pare the fiUets, i.e., tournedos, into oval
shapes, grill or broil them in the usal way, rather under
done, season them, and dish up on thin glazed croutes of
fried bread. Garnish the dish with small artichoke
bottoms (trimmed with a fluted cutter and scooped out
slightly), fill them with green peas tossed in butter, and
range on the side of the dish ajso cube-shaped pieces of
new potatoes, tossed in butter, and baked in the oven.
Fill the centre of the dish with Bearnaise sauce well
flavoured with tomato. Dress the fillets neatly on a hot
dish and serve.
Chateaubriand a la Scribe.
(Double Fillet of Beef, Scribe Style.)
Cut two or more double fillets of beef weighing
about 6-8 ounces each. Trim and flatten slightly and
season with pepper and salt. Grill them rather under-
done, over or in front of a clear fire. Glaze them with
dissolved meat glaze. Dish up the Chateaubriand and
Entrees of Beef. 95
garnish the dish with small paste croustades filled
with foie-gras ragout and Pommes Duchesse shapes.
Send to table with a boat of Madere sauce.
Pommes Duchesse. ✪ Pommes Duchesse
Page 39 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
quarter of an inch in thickness, flatten and trim neatly ; each sUce should weigh about 4 ounces when trimmed. Put the oil and an ounce of butter in a saute-pan, when hot put in the fillets and cook over a quick fire ; they should be rather underdone unless otherwise ordered, they will take from 5 to 7 minutes at the most. When done place them on a dish, season with salt and pepper, and brush over with meat glaze. Prepare beforehand the following farce. Wash the livers, cut them into thin slices, fry the finely chopped shallot in butter, put in the liver and toss over the fire for a few minutes, season, pound in a mortar with the foie gras, and a large tablespoonful of brown sauce, pass through a sieve, divide the farce into 8 portions, and spread over one side of the fillets, place each on rounds of fried bread, poach in a hot oven for a few seconds only, brush over with meat glaze, dish up, place a slice of truffle on top of each and serve with demi-glace sauce.
Filets Mignons à la Richmont. (Small Fillets of Beef, Richmont Style.)
2 lb. fillet of beef, 2 oz. butter, 24 preserved mushrooms, 2 truffles, salt, pepper, lemon juice, Madeira sauce.
Cut the fillets into 8 slices of even size and thickness, trim each neatly and season with pepper and salt. Melt I 07. of butter in a saute-pan, when hot put in the fillets and fry them on one side, then turn them and cover the fried side with finely chopped mushrooms seasoned with a little sauce and lemon juice. Place remainder of butter on top and cover with a buttered paper.
Put the pan in the oven and cook fillets thus for another 10 minutes. Take up the fillets and range them on a hot dish, place a slice of truffle on top of each in the centre of the mushroom puree. Pour enough hot Madeira sauce round the base of the dish and serve hot.
94 Recherche Entrees.
Tournedos à la Seymour. (Small Fillets of Beef, Seymour Style.) Cut I lb. of fillet of beef into 8 thin slices, trim them and cook them in butter in a saute-pan over a quick fire. Season to taste and place each on an artichoke bottom, previously heated in stock, and seasoned. Dish up in a circle, cover each with a well reduced Bearnaise sauce, place a thin round of truffle on top of each, and fill the centre of the dish with stuffed French ohves. Sauce over with demi-glace and serve.
Petits Tournedos a la Choron.
6-8 very small fillets of beef, 6-8 oval or heart shaped bread croutons, 6-8 small artichoke bottoms, 2 oz. butter, I pint green peas " au beurre," i lb. new kidney potatoes, Bearnaise sauce, tomato puree.
Trim and pare the fillets, i.e., tournedos, into oval shapes, grill or broil them in the usual way, rather under done, season them, and dish up on thin glazed croutes of fried bread. Garnish the dish with small artichoke bottoms (trimmed with a fluted cutter and scooped out slightly), fill them with green peas tossed in butter, and range on the side of the dish ajso cube-shaped pieces of new potatoes, tossed in butter, and baked in the oven. Fill the centre of the dish with Bearnaise sauce well flavoured with tomato. Dress the fillets neatly on a hot dish and serve.
Chateaubriand à la Scribe. (Double Fillet of Beef, Scribe Style.) Cut two or more double fillets of beef weighing about 6-8 ounces each. Trim and flatten slightly and season with pepper and salt. Grill them rather underdone, over or in front of a clear fire. Glaze them with dissolved meat glaze. Dish up the Chateaubriand and
Entrees of Beef. 95
garnish the dish with small paste croustades filled with foie-gras ragout and Pommes Duchesse shapes. Send to table with a boat of Madere sauce.
Pommes Duchesse.
Records on this page
Filets Mignons k la RichmontPommes Duchesse