frying separately. Dissolve about an ounce of butter in a frying-pan,
and fry the divided onions until of a golden colour ; put them in a
small stewpan, with sufficient brown sauce to keep moist, and allow
to simmer gently for about twenty minutes. Dredge the prepared
fillets with a little flour, and fry in butter in a frying-pan. Dip the
onion rings into flour, then into white of egg, and again in flour, place
them in a frying-basket, and fry a golden colour. Dish up the fillets,
put a spoonful of stewed onions on the centre of each. Ornament
round the fillets with the fried onion rings, sauce over the fillets
with demi-glace sauce, sprinkle with a few drops of meat glaze, and
serve.
771. Miff nous de Filet de Beeuf auoc Bananes (Small
Fillets of Beef with Bananas). — 3 lb. fillet of beef, 2 oz. butter,
4 bananas, 1 small onion, 1 gill cream, 2 yolks of eggs, meat glaze,
horseradish, chopped parsley, frying-fat, pepper and salt, flour,
bread-crumbs, brown sauce✪ Miff nous de Filet de Beeuf avec Bananes,.
Trim the fillet, cut it crossways into six even-sized slices (fillets),
pare these into round shapes, season with pepper and salt. Broil
both sides of the fillets in butter over a quick fire for about eight
minutes, take up, glaze over with meat glaze, and keep hot. Have
ready the onion finely chopped, blanch, drain, and fry without
browning in the butter in which the fillets were cooked ; add the
cream, stir till hot (not boiling), now add the yolks of egg and let
bind, rub through a strainer, and keep hot. Peel the bananas, split
each in two and divide in halves, crossways, dip in flour, egg and
crumb, and fry in hot fat. Dish up the fillets on a hot dish, mix
some finely-grated horseradish with the sauce, and put a spoonful
of it on top of each fillet, sprinkle over with liquid meat glaze and
chopped parsley, garnish with fried bananas, and serve with brown
sauce.
772. Filets Mignons d la Beauffremont. — 2 lb. fillet of
beef, 1 egg, 2 oz. fresh butter, fresh bread-crumbs, \ lb. macaroni,
1 oz. grated cheese, 3 truffles, 2 oz. meat glaze (No. 247), 1 pint
tomato sauce (No. 271), 1 gill Mad'ere saioce (No. 237 a), pepper and
salt.
Cut about eight small slices from the fillet, trim them neatly,
season with pepper and salt, dip in beaten egg, and crumb them.
Melt the butter in a saute-pan ; when hot, put in the fillets and bake
in a hot oven for about fifteen minutes ; turn them occasionally.
Have ready some macaroni blanched in salted water, let them boil in
a little stock until tender, and finish with tomato sauce and grated
cheese. Dress the fillets en couronne on a round dish, place the
macaroni in the centre. Cut the truffles into thin strips, sprinkle
over the macaroni, reduce the remainder of tomato sauce with the
Madere sauce and meat glaze, and serve with the dish.
773. 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✪ Filets Mignons à la Castelaine.
Page 232 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
frying separately. Dissolve about an ounce of butter in a frying-pan, and fry the divided onions until of a golden colour ; put them in a small stewpan, with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes. Dredge the prepared fillets with a little flour, and fry in butter in a frying-pan. Dip the onion rings into flour, then into white of egg, and again in flour, place them in a frying-basket, and fry a golden colour. Dish up the fillets, put a spoonful of stewed onions on the centre of each. Ornament round the fillets with the fried onion rings, sauce over the fillets with demi-glace sauce, sprinkle with a few drops of meat glaze, and serve.
771. Mignons de Filet de Boeuf avec Bananas (Small Fillets of Beef with Bananas). — 3 lb. fillet of beef, 2 oz. butter, 4 bananas, 1 small onion, 1 gill cream, 2 yolks of eggs, meat glaze, horseradish, chopped parsley, frying-fat, pepper and salt, flour, bread-crumbs, brown sauce,.
Trim the fillet, cut it crossways into six even-sized slices (fillets), pare these into round shapes, season with pepper and salt. Broil both sides of the fillets in butter over a quick fire for about eight minutes, take up, glaze over with meat glaze, and keep hot. Have ready the onion finely chopped, blanch, drain, and fry without browning in the butter in which the fillets were cooked ; add the cream, stir till hot (not boiling), now add the yolks of egg and let bind, rub through a strainer, and keep hot. Peel the bananas, split each in two and divide in halves, crossways, dip in flour, egg and crumb, and fry in hot fat. Dish up the fillets on a hot dish, mix some finely-grated horseradish with the sauce, and put a spoonful of it on top of each fillet, sprinkle over with liquid meat glaze and chopped parsley, garnish with fried bananas, and serve with brown sauce.
772. Filets Mignons d la Beauffremont. — 2 lb. fillet of beef, 1 egg, 2 oz. fresh butter, fresh bread-crumbs, \ lb. macaroni, 1 oz. grated cheese, 3 truffles, 2 oz. meat glaze (No. 247), 1 pint tomato sauce (No. 271), 1 gill Madère sauce (No. 237 a), pepper and salt.
Cut about eight small slices from the fillet, trim them neatly, season with pepper and salt, dip in beaten egg, and crumb them. Melt the butter in a saute-pan ; when hot, put in the fillets and bake in a hot oven for about fifteen minutes ; turn them occasionally. Have ready some macaroni blanched in salted water, let them boil in a little stock until tender, and finish with tomato sauce and grated cheese. Dress the fillets en couronne on a round dish, place the macaroni in the centre. Cut the truffles into thin strips, sprinkle over the macaroni, reduce the remainder of tomato sauce with the Madere sauce and meat glaze, and serve with the dish.
773. 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 dessertspoonful 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.
Records on this page
Miff nous de Filet de Beeuf avec BananesFilets Mignons à la Castelaine