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One Shalot (Sprig of Thyme)

A sprig of Thyme.

A sprig of Tarragon.

A sprig of Chervil.

A sprig of Chive.

A few sprigs of Parsley.

Two dozen new Kidney Potatoes.

Salt, Pepper and a pinch of Cayenne.

Eight fried bread Croûtons the size of the Fillets.

Choose a fillet of medium-sized thickness, cut the piece in eight even-sized slices of, say, a quarter of a pound each, beat them a little with a cutlet-bat, and trim them neatly. Prepare the same number of bread croûtons, about the size of the fillets, fry them in clarified butter, and drain.

Warm up the meat glaze in a small earthenware pan, work it with a wooden spoon, add gradually two ounces of fresh butter, stir vigorously until it resembles a light creamy substance, adding in the meantime the lemon juice, one finely chopped shalot, also the tarragon, parsley, chervil and chive, all finely chopped. Season with pepper, salt, and a little cayenne.

Clean the potatoes, parboil them, drain them well, and fry them in butter a nice light yellow; season with salt, pepper, and a pinch of cayenne.

When done sprinkle with a little finely chopped parsley. Put two ounces of butter in a sauté-pan; when hot add the fillets, let them brown on one side, then turn them and brown the other side over a quick fire, season a little, dish up on the croûtons, place them on a round dish, put the potatoes in the centre or round the fillets in a row. Put a dessertspoonful of the butter prepared as above on each fillet, sprinkle a few drops of meat glaze in the centre of this, and serve quickly.

Filets de Bœuf à la Viennoise. (Fillets of Beef à la Viennoise.) Ingredients.

Two pounds of lean Beef.

One teaspoonful of chopped Parsley.

One teaspoonful of Savoury Herbs.

Three ounces of Butter.

One tablespoonful of Flour.