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"Poulet chasseur, filets mignons sauce bearnaise," the man suggested. "You'll give us what I tell you," said Lady Agnes; and she mentioned with distinctness and authority the dishes of which she desired that the meal should be composed.
The gauchos had also secured their beasts in the same way, and the process was continued until the fifty bullocks had been securely corralled, blissfully unconscious that this was the first stage of their ultimate transformation into roast beef, or filets de boeuf a la Bordelaise.
His huge form, clad in white, viewed through the open doorway connecting the dining room with the kitchen, almost conceals the great stove, but occasionally you can catch sight of the pots and pans, the casseroles of pot-au-feu, the roasting chicken, the filets of sole, all the ingredients of a dinner, cuisine bourgeoise ... and after dining, you can hear Bégué sing the Uncle-priest in Madama Butterfly at the Opera House.
When the cholera first broke out in France, a worthy prefect in a district of the south published an edict to the people, recommending them by all means to eat well-cooked and nutritious food, and drink nothing but vin de Bourdeaux, Anglice, claret. The advice was excellent, and I take it upon me to say, would have found very few opponents in fact, as it certainly did in principle. When the world, however, began to consider that filets de bœuf
Broiled lobster and sole, oysters, filets and chops, sizzling fried potatoes, crisp salads, mountains of forest strawberries with pots of thick cream and delectable coffee descended from her hands, with no mistake in any orders or delay in the prompt succession of courses, on the cloth before you by some legerdemain of manipulation in the narrow quarters to the accompaniment of her repartee.
"Vous m'enchantez, mais vous m'epouvantez; Ces pieges-la sont-ils bien ajustes? Craignez vous point de vous laisser surprendre Dans les filets que vos mains savent tendre?" To prepare Amelia to receive Sir John Hunter properly was Mrs. Beaumont's next attempt; for as she had represented to Mr.
Boil it, adding some washed and chopped mushrooms and a little cream. Put the filets on a dish and pour them over the sauce. Leave it about a quarter of an hour in the oven, so that it becomes slightly browned. Brown two onions in butter, and add a spray of parsley, half a pound of tomatoes and a claret glassful of white wine. Let this simmer for half an hour, and then pass it through the tammy.
Fry to a golden brown. Take out with a skimmer; lay in the oven on a double brown paper for a moment, and then serve. Filets of fish are merely flounders, or any flat fish with few bones, boned, skinned, and cut in small pieces; then egged and fried. To bone a fish of this sort, use a very sharp knife. The fish should have been scaled, but not cleaned or cut open.
A few minutes later, the head waiter, while serving me with filets of sole, nodded his head and winked his eye in the direction of one of the guests. "M. Villiers, the famous writer," he whispered proudly. I recognised M. Villiers. He resembled his portraits and bore his young glory gracefully. I envied that man his ability to write and say what he thought.
It proved to be the normal vein in grey granite, running south-north and gradually falling towards the valley-plain. Here a small white outlier disappears below the surface, rising again in filets upon the further side. The dip is easterly: in this direction a huge strew of ore-mass and rubbish covers the slope which serves as base to the perpendicular reef.
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