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Updated: May 7, 2025
The views of the animal herd were calculated to make any member of his audience think in simultaneous terms of glamour and adventure with perfect personal safety, of course! and of steaks, chops and roasts. The more gifted viewers back on Earth might even envision filets mignon. The infinitesimal diamond with its prismatic glitterings, of course, roused cupidity of another sort.
The ballet called Les Filets de Vulcain was being danced, I was playing Jupiter, and I was just going to ascend in my glory, with Mercury beside me, when I felt that same glory was out of order, and I had only just time to jump off, and to shout to Mercury, Jump, my friend, jump, don't lose an instant! Well, well!"
Put these in the frying-pan, one piece near the other, so the bottom shall be covered. Sprinkle on salt and pepper, and put it on the fire. When the filets are cooked on one side, turn them over on the other, but with care, so the ingredients at the bottom of the pan will stick to the meat. When the filets are cooked on both sides, squeeze on the juice of half a lemon, and add a little meat stock.
Skin the fish and cut flesh into filets; put the skin and bones into a saucepan with water enough to cover them; let this boil to make the stock for the gravy. Now wipe the filets dry and roll them up with the skin side inward to make them stand firm; place the filets on a buttered baking tin, first rolling them into bread crumbs.
Michael was tacitly sped on his way with his teapot full of claret. Gaspard did amazing things with the breasts of ducks and segments of orange, with squab chicken stuffed with new corn, with filets de sole a la Marguery.
Garman had heard that the new cook had something new in filets, and they therefore had to wait until after supper. At length winter went stealing off to the northward, like a weary monster, leaving its long train of dirty white snow patches along the hedges, and its neutral-tinted ice pitted all over with small holes, upon the pools.
His name, pronounced in such a manner, made him start, and by a vigorous effort of his gullet he absorbed the whole mouthful. "Sire," replied Porthos, in a stifled voice, but sufficiently intelligible, nevertheless. "Let those filets d'agneau be handed to Monsieur du Vallon," said the king; "do you like brown meats, M. du Vallon?" "Sire, I like everything," replied Porthos.
Here we find greenstone breccia'd with the blackest hornblende; there huge filons of hard, red, heat-altered clays, faced with iron, whilst the fracture is white as trachyte; and there filets of quartz, traversing large curtains and sheets of light-coloured argils.
Filets de Bœuf
Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick; these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner: Remove all skin and fat; fold the thin end under and skewer in place; the upper side must present a smooth surface for larding; with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled pork one-quarter of an inch square and about two and one- quarter inches long. The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side. Place the filet in a small baking pan, with minced salt pork and suet on the bottom of the pan, and six spoonfuls of stock to baste the filet. One-half to three-quarters of an hour will roast it, depending on heat of oven and whether it is preferred underdone or well done. Serve with mushroom sauce or
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