512. Mignons Filets à la Bernardi.
—Prepare six small fillets, as directed for [No. 509]; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce ([No. 185]). Serve with six small croûstades ([No. 264]), garnished with Macédoine ([No. 1032]), and six large game quenelles ([No. 228]).
513. Mignons Filets à la Bohémienne.
—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 croûstades ([No. 264]), fill them with a cooked macaroni à 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 à la Parisienne.
—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 croûtons 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 maître d’hôtel butter ([No. 145]) thickened with some meat-glaze ([No. 141]), and garnish with half a pint of Parisian potatoes ([No. 986].)
516. Tenderloin Piqué à la Duchesse.
—Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt, and roast it in a brisk oven for thirty-five minutes, basting it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet, and pour half a pint of good Madeira sauce ([No. 185]) over, and garnish with six potatoes Duchesse ([No. 1006]).