Home › The World's Kitchen › Veal Mignons, Sauce Bordelaise

Veal Mignons, Sauce Bordelaise

Procure a two-pound piece from the round of a tender, white veal, then cut it in six equal mignons, neatly flatten and trim them, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, add the mignons one beside another, and gently fry for five minutes on each side. Remove. Prepare six round toasts, a quarter-inch thick and two inches in diameter, place on a hot dish, arrange the mignons over the toasts, pour Bordelaise sauce over all and serve.