place the mignons separately in small casseroles, cover with sauce, put on the lids, and cook gently on the stove or in a moderate oven for about 20 minutes. Serve in the casseroles.
Time.—About 1 hour. Average Cost, 4s. 6d. to 5s. Sufficient for 8 to 9 persons. Seasonable at any time.
899.—MIGNONS OF BEEF, BOURGEOISE STYLE. (Fr.—Mignons de Bœuf à la Bourgeoise.)
Ingredients.—3 lb. of fillet of beef, ⅓ of a pint of brown sauce, 2 tablespoonfuls of tomato purée, 36 very small button onions, an equal quantity of turned carrot and turnip, butter for frying, stock, salt and pepper.
Method.—Turn the carrot and turnip with a large-sized, pea-shaped cutter, and cook them and the onions separately in strong stock until about half done. Have the brown sauce ready in a stewpan, add the tomato purée, boil up, season to taste, and pass through a tammy-cloth or fine strainer. Fry the mignons for 6 minutes in hot butter, place them in one large casserole or separately in small ones. Cover with vegetables, add the sauce, and cook gently on the stove or in the oven for about 20 minutes. When casseroles are not available, drain the butter from the mignons when cooked, add the sauce and vegetables, cover the sauté-pan, and finish cooking on the stove or in the oven. In the latter case, the mignons must be neatly arranged on a dish, the sauce strained over them, and the vegetables placed in groups round the base.
Time.—To cook the fillets, about 25 minutes. Average Cost, 5s. Sufficient for 8 persons. Seasonable at any time.
900.—MINCED COLLOPS.
Ingredients.—1 lb. of rump steak, 1½ ozs. of butter, 1 small onion or 2 shallots finely-chopped, a bouquet-garni (parsley, thyme, bay-leaf), 1 tablespoonful of mushroom ketchup or walnut liquor (lemon-juice or vinegar may be substituted), 1 tablespoonful of flour, ¼ of a pint of stock or water, salt and pepper, toast.
Method.—Mince the meat very finely by hand. Heat the butter in a sauté-pan or frying-pan, fry the onion until lightly browned, then add the flour and fry a little; next put in the meat, and stir over the fire for a few minutes. Add the stock or water, bouquet-garni, and mushroom-ketchup, and season to taste with salt and pepper. Cook very slowly for 15 minutes, then serve garnished with sippets of toasted bread.
Time.—To cook, altogether about 25 minutes. Average Cost, 1s. 6d. Sufficient for about 3 persons. Seasonable at any time.
