Filets de Mignons en Chaud-froid

Ingredients

• 1.5 to 3 lb middle cut of fillet of beef
• larding-bacon
• 2 oz. butter
• 1 small onion or 2 shallots
• 1/2 pint brown chaud-froid sauce
• 1/2 pint aspic jelly
• 1 truffle
• 1 hard-boiled egg
• salt
• pepper
• 1 pint preserved flageolets
• parsley
• mashed potatoes
• cream

Method

1. 1

   Free the fillet from skin and fat, cut into slices, and flatten.

2. 2

   Stud each fillet with larding bacon, fry onion or shallots in butter, then add fillets and cook.

3. 3

   Season, cool, and mask with brown chaud-froid sauce.

4. 4

   Serve with garnishes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 325. The excerpt below is the record exactly as published.

Filets <le Mignons en Chaud-froid. — ‘l\ to 3 lb. middle cut of fillet of beef, larding -bacon, 2 oz. butter, i small ■ onion or 2 shallots, ^ pint brown chaud-froid sauce (No. 291), | pint aspic jelly, 1 truffle, 1 hard-boiled egg, salt and pepper, 1 pint preserved flageolets, parsley , dtc'., mashed potatoes, cream. Free the fillet from skin and fat, and cut it crossways into slices about a quarter of an inch thick ; flatten each slice of fillet with a wetted cutlet-bat and trim them into neat rounds of even size. Stud each fillet with short strips of larding bacon

Cook this with the app: pantry check, scaling, and the assistant.