1388 | Tenderloin Broil à la Stanton.
—Prepare three fillets exactly as in No. 503, and one minute before they are cooked, lightly devil them on both sides; then broil half a minute on each side.
Chop very fine one small, well-peeled, sound shallot, place it in a small saucepan on the hot range with a teaspoonful of butter, fry for one minute; then add half a glassful of good white wine, and reduce to one half. Add one medium-sized, sound pickle, and one sweet pepper cut into small dice-shaped pieces. Season with half a pinch of salt and half a saltspoonful of red pepper; add half a gill of Spanish sauce (No. 151). Cook for one minute rather briskly, then pour the sauce on a hot serving-dish, dress the fillets over it; arrange six heart-shaped croûtons (No. 133) around the dish, place a slice of truffle on top of each croûton, then a round slice of Spanish sweet pepper, cut with a tube, over each slice of truffle, and send to the table.