507. Tenderloin à la Trianon.
—Broil three fillets, as for [No. 503]; pour half a pint of Béarnaise sauce ([No. 166]) over, and garnish with four slices of truffles on each; also a little meat-glaze ([No. 141]), and serve.
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 serving-dish. 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 Béarnaise 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-croûtons, lightly fried in butter, over the Béarnaise sauce; dress the six fillets, one on top of each croûton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardinière ([No. 1033]). Evenly divide the remaining quarter of a pint of hot Béarnaise sauce over the Jardinière. Cut into six even slices one good-sized, sound truffle; place one slice on the top of each, right in the centre of the Béarnaise sauce, and send to the table as hot as possible.
510. Mignons Filets à la Moëlle.
—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.