Grenadines are cut lengthwise from the thin end of the fillet and trimmed into chop-shaped pieces. They are larded, sautéd in a little butter, and cooked five to eight minutes.
NO. 61. FILLETS MIGNONS ARRANGED IN CIRCLE. HALF A SLICE OF LEMON
ON EACH FILLET. FRIED POTATOES IN CENTER.
FILETS MIGNONS
Prepare and cook the fillets as directed above. Arrange them in a circle overlapping one another and fill the center of the circle with fried potatoes. Lay on each fillet a half slice of lemon sprinkled with chopped parsley.
The center of the circle may be filled with potato, mashed, balls, puffed, straws, etc., or with a vegetable such as peas, beans, macedoine, etc.
The fillets may also be served with a bearnaise or a mushroom sauce.
NO. 62. FILLETS MIGNONS. EACH FILLET COVERED WITH A SLICE OF BROILED
TOMATO AND A STUFFED MUSHROOM. FANCY SKEWER ON RIGHT OF DISH.