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Filet Mignon, Balthazard

Cut out from a filet of two pounds six small, even pieces; neatly flatten them. Season with a teaspoon salt and two saltspoons white pepper. Heat one-half ounce melted butter in a frying pan, add the filets, one beside another, and cook for three minutes on each side. Place on a dish and keep hot.

Boil in a small saucepan two gills demi-glace, add one-half teaspoon chopped chives and a quarter of a teaspoon chopped parsley and let reduce to one-half on the fire. Plunge one-half pint French flageolets into a pint boiling water for five minutes. Drain well, replace them in the saucepan. Season with two saltspoons salt and one saltspoon white pepper, adding half ounce good butter; mix well with a fork and heat for two minutes; then keep warm. Prepare the same quantity glazed onions. Place the filets on six round, toasted bread croutons. Garnish one side of the dish with the flageolets, the other side with the glazed onions, pour the sauce over the filets and serve very hot.

N. B. Sauce, flageolets and glazed onions should be prepared before the filets.