1389. Filets Mignons a la Brown. — Chop very fine one medium-sized, sound, peeled shallot, place it in a small saucepan on the hot range, with a teaspoonful of very good butter; heat well for one minute without browning; add half a wine-glassful of good Madeira wine, boil for two min- utes, then add half a teaspoonful of freshly chopped tarragon, one good-sized sweet pepper cut in small dice-shaped pieces, twelve stoned and stuffed olives, six whole mushrooms, and one artichoke-bottom, cut in dice- shape, also a gill of sauce Espagnole (No. 151). Season with half a pinch of salt and half a saltspoonful of red pepper✪ Filets Mignons a la Brown. Cook for three min- utes and a half, then pour this garnishing on a hot serving-dish. Nicely dress over it six freshly cooked mignons filets as in No. 509, one over- lapping another; decorate the dish with six heart-shaped croutons (No. 133), and serve. 1390. Broiled Grouse a la Pomeroy. — Prepare and broil three fine, tender grouse, precisely the same as for No. 854, but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side. Place in a small saucepan on the hot range one medium-sized, sound, peeled, and finely chopped shallot, with a tablespoonful of good butter; cook for one minute, then add two chopped mushrooms, one chopped pickle; moisten with a tablespoonful of English sauce; add alight tea- spoonful of English mustard; mix all well together. Season with half a pinch of salt and half a saltspoonful of red pepper✪ Broiled Grouse a la Pomeroy. Cook for one minute and a quarter. Pour the sauce on a hot serving-dish, place the grouse over it, decorate the dish with six slices of broiled bacon (No. 754), six thin half slices of lemon; arrange six slices of truffles in the centre of the slices of lemon, and serve very hot. 1391. Mazagran a la General Bngeaii. — This will be found a superior and pleasantly stimulating summer beverage for ladies, as well as for the sterner sex. Prepare the same quantity of coffee as in No. 1349. Have six goblets half filled with clean ice, pour in the coffee, evenly divided; add a pony of good cognac✪ Mazagran a la General Bngeaii- to each glass, mix thoroughly with a teaspoon, and serve. 3Q2 THE TABLE. The above is a delicious and healthful after-dinner summer drink, and is enjoyed in nearly all the large cities of Europe, especially by military men, who prefer it to the usual after-dinner demi-tasse, or " gloria," as they call it in Paris. The name is derived from the village of Mazagran, Province d'Oran, Algeria, famous for a long and heroic siege in 1840, wherein one hundred and twenty-three French soldiers were victorious against twelve thousand Arabs. 1392. Mazagran a la General Dufour. — The same as above, only sub- stituting a pony of Swiss kirsch instead of cognac.

AI-modernized reading of the original text

1389. Filets Mignons a la Brown. — Chop very fine one medium-sized, sound, peeled shallot, place it in a small saucepan on the hot range, with a teaspoonful of very good butter; heat well for one minute without browning; add half a wine-glassful of good Madeira wine, boil for two minutes, then add half a teaspoonful of freshly chopped tarragon, one good-sized sweet pepper cut in small dice-shaped pieces, twelve stoned and stuffed olives, six whole mushrooms, and one artichoke-bottom, cut in diceshape, also a gill of sauce Espagnole (No. 151). Season with half a pinch of salt and half a saltspoonful of red pepper. Cook for three minutes and a half, then pour this garnishing on a hot serving-dish. Nicely dress over it six freshly cooked mignons filets as in No. 509, one overlapping another; decorate the dish with six heart-shaped croutons (No. 133), and serve. 1390. Broiled Grouse a la Pomeroy. — Prepare and broil three fine, tender grouse, precisely the same as for No. 854, but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side. Place in a small saucepan on the hot range one medium-sized, sound, peeled, and finely chopped shallot, with a tablespoonful of good butter; cook for one minute, then add two chopped mushrooms, one chopped pickle; moisten with a tablespoonful of English sauce; add alight teaspoonful of English mustard; mix all well together. Season with half a pinch of salt and half a saltspoonful of red pepper. Cook for one minute and a quarter. Pour the sauce on a hot serving-dish, place the grouse over it, decorate the dish with six slices of broiled bacon (No. 754), six thin half slices of lemon; arrange six slices of truffles in the centre of the slices of lemon, and serve very hot. 1391. Mazagran a la General Bugeaud. — This will be found a superior and pleasantly stimulating summer beverage for ladies, as well as for the sterner sex. Prepare the same quantity of coffee as in No. 1349. Have six goblets half filled with clean ice, pour in the coffee, evenly divided; add a pony of good cognac- to each glass, mix thoroughly with a teaspoon, and serve. The above is a delicious and healthful after-dinner summer drink, and is enjoyed in nearly all the large cities of Europe, especially by military men, who prefer it to the usual after-dinner demi-tasse, or " gloria," as they call it in Paris. The name is derived from the village of Mazagran, Province d'Oran, Algeria, famous for a long and heroic siege in 1840, wherein one hundred and twenty-three French soldiers were victorious against twelve thousand Arabs. 1392. Mazagran a la General Dufour. — The same as above, only substituting a pony of Swiss kirsch instead of cognac.

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Filets Mignons a la BrownBroiled Grouse a la PomeroyMazagran a la General BngeaiiMazagran a la General Dufour

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