The 1918 Fanny Farmer Cookbook

Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with

butter, sprinkle with salt and pepper. Arrange on platter around a mound of Chestnut Purée.

Sautéd Mignon Fillets of Beef with Sauce Figaro

Wipe and sauté small fillets in hot omelet pan. Arrange in a circle on platter with

cock’s−comb

shaped croûtons between, and pour sauce in the centre. Serve as a luncheon dish with

Brussels

Sprouts or String Beans.

Sautéd Mignon Fillets of Beef with Sauce Trianon

Wipe and sauté small fillets in hot omelet pan. Arrange in a circle around a mound of fried

potato balls sprinkled with parsley. Put Sauce Trianon on each fillet.

Sautéd Fillets of Beef à la Moelle

Cut beef tenderloin in slices one inch thick, and trim into circular shapes. Season with salt and

pepper, and broil six minutes in hot buttered frying−pan. Remove marrow from a

marrow−bone,

cut in one−third inch slices, poach in boiling water, and drain. Put a slice of marrow on each

fillet. To liquor in pan add one tablespoon butter, two tablespoons flour, and one cup Brown

Stock. Season with salt, pepper, and Madeira wine. Pour sauce around meat.

Sautéd Fillets of Beef, Cherry Sauce

Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle. Arrange on serving

dish,

sprinkle with salt and pepper, spread with butter, and pour over.

Cherry Sauce. Soak one−fourth cup glacéd cherries fifteen minutes in boiling water. Drain,

cut in halves, cover with Sherry wine, and let stand three hours.

Sautéd Fillets of Beef with Stuffed Mushroom Caps

Prepare and cook six fillets same as Sautéd Fillets of Beef à la Moelle omitting the marrow.

Put

a sautéd stuffed mushroom cap on each, sprinkle with buttered crumbs, and bake until crumbs

are browned. Remove to serving dish, pour around Espagnole Sauce, and garnish caps with

Chapter XII − BEEF

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