Filets Mignons à la Castelaine

Ingredients

• 6-8 very small fillets of beef
• lh oz. fresh butter
• 2 finely chopped shallots
• 1 dessert-spoonful chopped parsley
• 1 glass Chablis
• 8 to 10 neat slices lobster (meat)
• pepper and salt
• sauce Pompadour (No. 273)
• meat glaze (No. 247) for garnish
• small fish quenelles (No. 561)
• stuffed olives (olives farcies)
• slices of truffles, glazed

Method

1. 1

   Flatten the fillets a little, then pare and trim them into neat round shapes, season them to taste.

2. 2

   Melt the butter in a saute-pan, put in the fillets, and fry quickly over a brisk fire to brown slightly both sides.

3. 3

   Boil the shallots in the wine for five minutes, add this with the parsley to the fillets, cover the pan, and cook quickly for about five minutes.

4. 4

   Press the fillets on a dish, warm the slices of lobster in the liquor left from the fillets, and place a slice between the fillets.

5. 5

   Pour the sauce into the pan containing the liquor, re-heat, skim off the fat, and pour over the fillets.

6. 6

   Garnish with slices of truffles, stuffed olives, and small fish quenelles, sprinkle a little meat glaze over the latter, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 232. The excerpt below is the record exactly as published.

Filets Mignons d la Castelaine.-6-8 very small fillets ENTREES CHAUDES DE VI ANDES ( HOT MEAT DISHES) 289 of beef, lh oz. fresh butter, 2 finely chopped shallots, 1 dessert- spoonful chopped parsley, 1 glass Chablis, 8 to 10 neat slices lobster (meat), pepper and salt, sauce Pompadour (No. 273), meat glaze (No. 247) for garnish, small fish quenelles (No. 561), stuffed olives (olives farcies), and slices of truffles, glazed

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