Mignon Fillets with Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 41. The excerpt below is the record exactly as published.
Mignon Fillets with Sauce. Cut slices from the end of the fillet about three- quarters of an inch thick. Press and trim into circles; dredge with salt and pepper, and saute in butter. Serve with Bearnaise sauce, resting each fillet on a circle of toast. Serve with string beans in cream or Brussel sprouts
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