Mignons Filets aux Pommes-de-terre Parisiennes

Ingredients

• six small fillets
• half a gill of good maitre d'hotel butter
• half a pint of Parisian potatoes

Method

1. 1

   Cook the fillets, pour maitre d'hotel butter over them, and garnish with Parisian potatoes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 170. The excerpt below is the record exactly as published.

six small fillets as for the above (No. 509) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce (No. 185) with six drops of tarragon-vinegar and eighteen round slices of marrow. Let boil once only; then pour the sauce around the dish, dressing the marrow on top of the fillet, and serve. 511. Mignons Filets, Marinated, Russian Sauce. — Trim nicely and lard six fillets of beef — tail ends weighing each a quarter of a pound — steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ounce of clarified butter, for three minutes on each side, and serve with one pint of Russian sauce (No. 211) on the dish, and the fillets on top. 512. Misriions Filets a la Bernard!. — Prepare six small fillets, as directed for No. 509; cook them for three minutes on each side; then lay tne"m on a dish and pour over half a pint of hot Madeira sauce (No. 185). Serve with six small croustades (No. 264), garnished with Macedoine (No. 1032), and six large game quenelles (No. 228). 513. Mignons Filets a la Bohemienne. — Lay on a dish six small fillets prepared the same as for No. 509. Pour over them half a pint of hot Madeira sauce (No. 185). Make six small croustades (No. 264), fill them with a cooked macaroni £ la creme (No. 954) cut into small pieces; also two tablespoonfuls of grated cheese. Cover them with a round slice of cooked smoked tongue, and garnish the steaks with these. 514. Mignons Filets a la Parisifnne. — Pare nicely six small fillets; cook three minutes, as directed in No. 509; put half a pint of Madeira sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all cut in slices. Let cook for ten minutes. Nicely arrange six small > round croutons on the hot dish; dress the fillets over them, and pour the sauce around, but not over them; then serve. 515. Mignons Filets aux Pommes-de-terre Parisiennes. — When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maitre d'hotel butter (No. 145) thickened with some meat-glaze (No. 141), and garnish with half a pint of Parisian potatoes

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