The table

508. Broiled Tenderloin aux Gourmets. — Have three tenderloin steaks prepared as for No. 503; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira sauce (No. 185); add to it two truffles cut into square pieces, four mushrooms, an artichoke-bottom, and a small blanched sweetbread, either from the throat or heart, all well minced together. Cook for ten minutes; then pour this over the hot servingdish. Dress the fillets over, and serve. 509. Mignons Filets à la Pompadour.— After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season with a pinch of salt and half a pinch of pepper, evenly divided. Place them in a pan on the hot range, with half a gill of clarified butter, and cook them for four minutes on each side. Prepare a pint of Bearnaise sauce, as in No. 166. Dress three-quarters of it on a hot dish (reserving the other quarter for further action). Lay six round-shaped pieces of bread-croutons, lightly fried in butter, over the Bearnaise sauce; dress the six fillets, one on top of each crouton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardiniere (No. 1033). Evenly divide the remaining quarter of a pint of hot Bearnaise sauce over the Jardiniere. Cut into six even slices one good-sized, sound truffle; place one slice on the top of each, right in the centre of the Bearnaise sauce, and send to the table as hot as possible. 510. Mignons Filets & la Moelle. — Prepare and fry 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.