[1322—MINION FILLETS]
The minion fillets of mutton or lamb consist of the two muscles which lie under the saddle. Their mode of preparation changes according to their size. Thus, if they are small, they are served whole, after having been trimmed, sometimes larded; and [sautéd].
If they are large, they are divided into two or three parts, cut laterally and aslant; they are flattened, trimmed to the shape of ellipses, seasoned, dipped in melted butter, sprinkled with fine bread-crumbs, and finally, gently grilled.
Minion fillets of beef, obtained from the narrow extremity or head of the fillet, are also used occasionally; and these are generally flattened, dipped in butter and fine bread-crumbs, and grilled.
These fillets are served chiefly with vegetable purées or with [macédoines] of fresh vegetables.
The sauces best suited to them are the Béarnaise and the Robert Escoffier.
[1323—SHEEP’S TONGUES]
Salted or fresh sheep’s tongues make an excellent luncheon entrée.
They are cooked after the manner of ox and calf’s tongues, due allowance being made for the difference of size.
The various garnishes given for ox and calf’s tongues may also be used in this case.