510 | Mignons Filets à la Moëlle.
—Prepare and fry six small fillets as for the above (No. 509) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce (No. 185) with six drops of tarragon-vinegar and eighteen round slices of marrow. Let boil once only; then pour the sauce around the dish, dressing the marrow on top of the fillet, and serve.