1578. Filets Mignon, Fin De Siecle

Cut from two pounds of filet six equal pieces, lightly flatten them, season all around with a teaspoon salt and half teaspoon white pepper. Finely chop two ounces raw veal, half a green pepper and half a bean garlic; place in a mortar with three saltspoons salt, one saltspoon each cayenne and grated nutmeg, pound to a smooth paste, add one egg yolk, one tablespoon of cream, and mix well. Evenly spread this force on both sides of the filets and carefully roll filets in melted butter, then in bread crumbs.

Peel and thoroughly wash six heads fresh mushrooms and place in a frying pan with a tablespoon melted butter. Season with a teaspoon salt and two saltspoons white pepper, fry for four minutes on each side, lift them up and keep on a plate. Arrange the filets in the mushroom pan, one beside another, and gently fry for six minutes on each side. Have six round, freshly prepared pieces of toast placed on a hot dish, arrange the filets over them, then place a mushroom on top of each filet. Pour a Bordelaise sauce (No. 28) around the filets and serve.

1579. Fresh String Beans With Butter

Break the blossom end, pull it backward to remove string, and trim off the thin strips from the other end of a quart of very fresh, tender string beans. Thoroughly wash in cold water and let stand in the water ten minutes, drain, then plunge in two quarts boiling water with a teaspoon of salt, and boil forty minutes. Drain on a sieve, replace in saucepan, adding half ounce good butter, half teaspoon salt and three saltspoons white pepper, mix well with a fork, dress on a vegetable dish nd serve.

1580. Sweetbreads, Hongroise

Have six heart sweetbreads blanched (No. 33). Place a mirepoix (No. 271) in a small frying pan with half ounce butter and place breads on top. Season with half teaspoon salt and three saltspoons paprika, place pan on fire five minutes, then moisten with three gills water and two tablespoons sherry, cover with a lightly buttered paper, set in oven forty minutes, remove, dress on a dish and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, and heat for half minute; remove fat from sweetbreads gravy, strain into the roux, mix with wooden spoon until it comes to a boil, and let boil for fifteen minutes. Add three saltspoons paprika and half gill cream, mix well and let boil five minutes longer. Dilute an egg yolk in a tablespoon cream, add to sauce, mix lightly while heating for one minute, strain sauce over breads, arrange six timbales of rice (No. 521) around breads and serve.

1581. Punch Au Kirsch

Prepare a lemon water ice (No. 376), adding when in the freezer two and a half tablespoons Swiss kirsch, mix with the spatula and serve in six sherbet glasses.

1582. Hazel-Nut Ice Cream

Shell a pint of hazel nuts and finely chop without skinning them, place on a tin, set in oven with door open and let get a nice brown colour, tossing them once in a while. Remove and let cool off.

Prepare a vanilla ice-cream preparation (No. 42). Strain it into the freezer, then add chopped nuts and proceed to freeze and serve the same.