Filets Mignons
A historical recipe from Luncheons, by Mary Ronald (1902).
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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.
Ingredients 1 ingredient
- a half slice of lemon sprinkled
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board