(1720). Minion Fillets Of Lamb A La Benoist (Filets Mignons D'Agneau A La Benoist)

Pare the minion fillets, suppressing all fat and sinews; cut the meats transversely into small slices, flatten, pare them into rounds, and when ready season with salt; saute them in half butter and half oil, drain on a plate, and glaze over with a brush. Lay each piece of meat on a thin crust of bread cut the same size as the noisettes, and on top of every one place a slice of cooked foies-gras cut also the same dimension; cover the whole quickly with a pretty thick white wine sauce (No. 492), in which grated parmesau has been added; bestrew with grated parmesan, and glaze the surface under a gas salamander (Fig. 123) or a very hot oven. Dress on a hot dish and set a fine slice of truffle on each; serve immediately.

(1721). Minion Fillets Of Lamb A La Landgrave (Filets Mignons D'Agneau A La Landgrave)

Remove all the sinews from one or more minion fillets; season with salt, sweet oil, and lemon juice, then fry them in butter, and dress on slices of bread cut one and a quarter inches across by five inches long. Pour over a veloute sauce (No. 415) or allemande sauce (No. 407), having it well buttered and seasoned with Worcestershire sauce, and either mignonette or cayenne pepper.

(1722). Minion Fillets Of Lamb A La Lefort (Filets Mignons D'Agneau A La Lefort)

Prepare the meats as for the Benoist (No. 1720), lay them on a dish, pour over a cold cooked marinade (No. 114) and let macerate for one hour, then drain and wipe. Roll them in oil to broil over a brisk fire turning them, and when done lay on a hot dish over slices of bread trimmed to the same shape and size as the noisettes and three-sixteenth of an inch in thickness, fried in clarified butter and glazed over. Set into a sauce-pan half a pint of tomato sauce (No. 549) and half a pint of gravy (No. 404), some branches of parsley, thyme, bay leaf and garlic; reduce this to a third, then strain and return it to the saucepan; at the very first boil take it from the lire and stir in two ounces of minced cepes; pour this over the minion fillets.

(1723). Minion Fillets Cf Lamb As Venison (Filets Mignons D'Agneau En Chevreuil)

Pare six or eight yearling lamb fillets or else those of a young sheep, by suppressing all the fat and skin; cut them up through their length and on the bias, then beat the pieces and trim them into half hearts; lard with fine lardons (No. 1, Fig 52), and lay them in a deep china dish to cover with cooked and cold marinade (No. 114); macerate in this for a few hours, then drain and range them on the bottom of a sautoir into which put half butter and half oil; saute them briskly and when done drain; glaze the surfaces and keep them for a few moments at the oven door. Dress on half heart-shaped bread croutons fried in butter and arranged in a circle on a dish; pour over a poivrade sauce (No. 522).

(1724). Minion Fillets Of Lamb Cream Sauce (Filets Mignons D'Agneau Sauce A La Creme)

Raise the minion fillets from three or four saddles of lamb, free them of their fat and sinews, pare and lard with small lardons (No. 3, Fig. 52), lay them in a vessel to season with salt, pepper, thyme, bay leaf, minced onions and nutmeg, let marinate for twelve hours turning them about occasionally, then drain and wipe dry. Fry these meats in some good hot fat, and when done drain it all off and detach the glaze with some fresh cream thickening with a little well buttered bechamel (No. 409). Dress in a circle and pour the sauce over.