Filets Mignons à la Dauphine

Ingredients

• 2^ lb. fillet of beef
• 1 small onion
• 1 small carrot
• 1 bouquet of herbs
• 1 glass Gliablis
• | gill oil
• 1-J- oz. butter
• pepper and salt
• larding bacon
• ^ lb. potato puree
• 2 oz. cooked chicken meat
• 1 truffle
• a handful cooked spinach
• 1 gill tomato sauce (No. 271)
• 6 potato croquettes (A la Dauphine)
• 1 glass sherry
• a handful cooked rice
• 6 small artichoke bottoms

Method

1. 1

   Trim the fillet and cut into eight neatly-shaped pieces, flatten a little with the cutlet-bat, insert in each a few strips of larding bacon, season with pepper and salt.

2. 2

   Lay them on a bed of vegetables (carrot and onion sliced), and the herbs, moisten with Chablis and oil, let remain to soak for about one hour or more.

3. 3

   Cook the rice in a little stock, season and keep till wanted; prepare the potato croquettes, egg, crumb, and fry (keep hot).

4. 4

   Drain the fillets on a cloth, fry in butter over a quick fire for about six minutes (they must be underdone).

5. 5

   Take up the fillets, keep hot, pour off the butter from the pan, add the sherry and reduce to half, then add the tomato sauce and cook a few minutes.

6. 6

   Chop the chicken meat and truffle, moisten with a little sauce, season to taste, and fill the artichoke bottoms with this mixture.

7. 7

   Cover with cooked spinach, place a tiny piece of butter on each, and put in the oven for about ten minutes.

8. 8

   Dress the rice and bed on a dish; dish up the fillets on this.

9. 9

   Garnish with a stuffed artichoke and a potato croquette, pour a little sauce round the dish, and serve the remainder in a sauce-boat.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 233. The excerpt below is the record exactly as published.

Filets MUjnons a la Dauphine. — -2^ lb. fillet of beef, 1 small onion, 1 small carrot, 1 bouquet of herbs, 1 glass Gliablis, | gill oil, 1-J- oz. butter, pepper and salt, larding bacon, ^ lb. potato puree, 2 oz. cooked chicken meat, 1 truffle, a handful cooked spinach ,, 1 gill tomato sauce (No. 271), 6 potato croquettes (A la Dauphine) , 1 glass sherry, a handful cooked rice, 6 small artichoke bottoms

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