511 | Mignons Filets, Marinated, Russian Sauce.
—Trim nicely and lard six fillets of beef—tail ends weighing each a quarter of a pound—steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ounce of clarified butter, for three minutes on each side, and serve with one pint of Russian sauce (No. 211) on the dish, and the fillets on top.