Fillet A La Viennoise

Take ¾lb. of good well trimmed fillet steak, and mince it finely, seasoning it as you do so with salt, paprica (or coralline pepper answers capitally), and very finely minced chives; roll out this paste, flattening it out like a bannock, and dusting it lightly with the flour; sautez it for ten minutes in clarified butter, standing it for a minute in the oven, to crisp, just at the last. Serve with a rich demi-glace, diluted with sour cream, round it.

Chicken fillets, prepared as described in the previous chapter, may be served with almost any sauce and garnish. For instance, filets de volaille a Vambassadrice: Cut down the breast of the fowl into neat and rather thin fillets, and coat each of these with a little delicate chicken farce mixed with minced truffle (for this mince and pound to a smooth paste 5oz. of chicken meat - that picked from the rest of the carcase will do - then mix it with 5oz. of panade, also previously pounded, and work the two together in the mortar, seasoning it to taste with white pepper, salt, coralline pepper, and a very tiny grate of nutmeg; adding an ounce of fresh butter and the yolks of two eggs, to bind it all); now brush them over with yolk of egg, and roll them in bread crumbs, half seasoned with minced truffles and half with grated ham; fry a delicate colour, and serve in a circle with a ragout of cucumber, stewed in cream sauce. Veal, rabbit, etc., can be used thus.

Filets De Boeuf A La Cardinal

Fillets cut as for supreme and cooked in the oven in a well buttered baking dish, with a squeeze of lemon juice, and covered with a buttered paper; they are then dished in a circle, the centre being filled with a ragout of truffles, and a sauce cardinale round; cardinal sauce is really a rich allemande sauce coloured to a delicate pink with crayfish or lobster butter. A shelled prawn is often laid in each fillet for this dish.

Filets De Boeuf Aux Huitres

For this slice down the fillets rather thinly, and cook as in the previous recipe; then dish in a circle, filling the centre with a rich oyster sauce. (Some cooks spread a delicate oyster farce over the fillet and cover this with another, fixing them together by means of lardoons of seasoned fat bacon, and then cook as before.)

Filets De Boeuf a l'ecarlate consists simply of fillets of chicken sautes and dished alternately with slices of very red cooked tongue, a rich allemande sauce being served round.