1388. Tenderloin Broil à la Stanton.
—Prepare three fillets exactly as in [No. 503], and one minute before they are cooked, lightly devil them on both sides; then broil half a minute on each side.
Chop very fine one small, well-peeled, sound shallot, place it in a small saucepan on the hot range with a teaspoonful of butter, fry for one minute; then add half a glassful of good white wine, and reduce to one half. Add one medium-sized, sound pickle, and one sweet pepper cut into small dice-shaped pieces. Season with half a pinch of salt and half a saltspoonful of red pepper; add half a gill of Spanish sauce ([No. 151]). Cook for one minute rather briskly, then pour the sauce on a hot serving-dish, dress the fillets over it; arrange six heart-shaped croûtons ([No. 133]) around the dish, place a slice of truffle on top of each croûton, then a round slice of Spanish sweet pepper, cut with a tube, over each slice of truffle, and send to the table.
1389. Filets Mignons à la Brown.
—Chop very fine one medium-sized, sound, peeled shallot, place it in a small saucepan on the hot range, with a teaspoonful of very good butter; heat well for one minute without browning; add half a wine-glassful of good Madeira wine, boil for two minutes, then add half a teaspoonful of freshly chopped tarragon, one good-sized sweet pepper cut in small dice-shaped pieces, twelve stoned and stuffed olives, six whole mushrooms, and one artichoke-bottom, cut in dice-shape, also a gill of sauce Espagnole ([No. 151]). Season with half a pinch of salt and half a saltspoonful of red pepper. Cook for three minutes and a half, then pour this garnishing on a hot serving-dish. Nicely dress over it six freshly cooked mignons filets as in [No. 509], one overlapping another; decorate the dish with six heart-shaped croûtons ([No. 133]), and serve.
1390. Broiled Grouse à la Pomeroy.
—Prepare and broil three fine, tender grouse, precisely the same as for [No. 854], but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side.
Place in a small saucepan on the hot range one medium-sized, sound, peeled, and finely chopped shallot, with a tablespoonful of good butter; cook for one minute, then add two chopped mushrooms, one chopped pickle; moisten with a tablespoonful of English sauce; add a light teaspoonful of English mustard; mix all well together. Season with half a pinch of salt and half a saltspoonful of red pepper. Cook for one minute and a quarter. Pour the sauce on a hot serving-dish, place the grouse over it, decorate the dish with six slices of broiled bacon ([No. 754]), six thin half slices of lemon; arrange six slices of truffles in the centre of the slices of lemon, and serve very hot.
1391. Mazagran à la General Bugeau.
—This will be found a superior and pleasantly stimulating summer beverage for ladies, as well as for the sterner sex.