Filets Mignon with Tomatoes and Mushrooms
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Prepare the fillets as directed on this page.
- Have them of uniform size.
- Broil them over coals or on a hot pan.
- Turn them very often so they will cook slowly and when done have an even red color all through.
- The broiling will take eight to ten minutes.
- Cover the tops with maître d’hôtel butter (page 103), or butter, pepper and salt, and chopped parsley.
- Arrange them in a circle on one end of a platter.
- Place on each one a slice of broiled tomato (see page 97), and on the tomato a stuffed mushroom (page 79).
- On one side of the platter place an ornamental skewer stuck into a shaped piece of uncooked vegetable of sufficient size.
- The skewer in illustration has a mushroom on top, then a slice of lemon, then a row of small carrots strung on a thread, a slice of lemon to hold the carrots in place, and then the foliage of the carrots.
- It is stuck into a raw parsnip cut so it stands firm.
- The skewer is for ornamenting the dish only.