Filet Mignon, Monegasque
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 219. The excerpt below is the record exactly as published.
Filet mignon, Monegasque Rolls Lettuce salad Coffee Camembert cheese with crackers Coffee DINNER Hare soup, Uncle Sam Pirn olas Sand dabs, meuniere Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crepes Suzette Demi tasse Poached eggs, Velour. Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce. Filet mignon, Monegasque. Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere, to which has been added some sliced green olives
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