Home › Entrées › Pepper and Salt (One gill of Espagnole Sauce)

Pepper and Salt (One gill of Espagnole Sauce)

One gill of Espagnole Sauce.

Fry the fillets in butter with the mushroom and seasoning. When cooked, brush each one over with a little glaze. Dish the fillets in a circle on mashed potato or spinach. Serve Béarnaise sauce in the centre, or on each fillet, with some Espagnole poured round.

Filets de Bœuf à la Mirabeau.

Ingredients.

One pound of Fillet of Beef.

Six filleted Anchovies.

Eight or ten turned Olives.

A few sprigs of Watercress.

Maître d'Hôtel Butter.

Three ounces of Butter.

Parsley. Lemon-juice.