27. Mignons Of Beef, Bordelaise

Have a two-pound piece of fine tenderloin of beef (filet). Pare nicely all around, then cut into six equal filets. Flatten them lightly. Lay them on a dish, season with a teaspoon salt and half a light teaspoon white pepper, evenly divided. Heat a tablespoon of clarified butter in a large frying pan, lay in the filets one beside another and cook briskly for three minutes on each side. Dress on a hot dish, one overlapping another. Pour the Bordelaise sauce over them (prepared as per No. 28) and serve.

28. Bordelaise Sauce

Finely chop six small, very sound, peeled shallots and place them in a small saucepan with a gill claret, and let reduce on the fire to half the quantity. Then pour in half a gill hot tomato sauce (No. 16) and one gill hot demi-glace (No. 122). Season with a light saltspoon salt and a very little cayenne pepper and let boil very slowly for eight minutes. Shift the pan on the corner of the range, then add, little by little, half an ounce good butter, and continue mixing until the butter is thoroughly dissolved.

Prepare a beef marrow as per the following recipe. Thoroughly drain and add it to the Bordelaise sauce; gently mix and serve as directed.

29. Beef Marrow

Place a good-sized marrow bone in a warm place for thirty minutes. Then sharply knock the bone on a table on the large, open end, so as to have the marrow detach easily. Cut it into thin slices, gently drop it into half a pint boiling water with one-half teaspoon salt, and immediately remove the pan to the table and let stand in the water for five minutes. Lift up the marrow with a skimmer and use as required.

30. Stuffed Tomatoes

Wash and dry well six fine, sound, good-sized red tomatoes. Cut through the top of each, without detaching, so that it will serve as a cover. Scoop out the inside of each tomato with a vegetable scoop, being careful not to cut the skins, and lay them on a plate. Season the interior with half a teaspoon salt and two saltspoons white pepper equally divided. Then fill each tomato with a tomato stuffing (No. 31) and close down the covers. Lightly butter a tin plate and lay them on it; spread half a teaspoon melted butter on top of each; arrange them on a roasting tin and place in a moderate oven to bake for sixteen minutes.

31. Stuffing For Tomatoes

Melt a tablespoon butter in a saucepan, add four sound, peeled and finely chopped shallots, and while cooking mix well rather briskly for one minute. Add the scooped-out "tomato meat," three good-sized finely chopped mushrooms, the meat of two raw sausages, half a bean of garlic finely chopped, one teaspoon chopped parsley and a teaspoon chopped chives. Season with half a light teaspoon salt, half saltspoon white pepper, and two saltspoons sugar. Mix all well while cooking for three minutes, then add three tablespoons fresh bread crumbs and one raw egg yolk. Thoroughly mix for two minutes, then place in a bowl to cool off. Stuff the tomatoes evenly with it.