512 | Mignons Filets à la Bernardi.
—Prepare six small fillets, as directed for No. 509; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce (No. 185). Serve with six small croûstades (No. 264), garnished with Macédoine (No. 1032), and six large game quenelles (No. 228).