1902 - With a Saucepan Over the Sea

France - Fillet of Beef Mignonne

DDV CULINARY

Broil a fine fillet of beef,
dusting it first with salt,
pepper,
onion juice,
and olive oil.
When brown, pour around a sauce made of
1/2 cup of cream whipped stiff,
with 2 tablespoonfuls of grated horse-radish,
pepper,
and salt.
Garnish with sliced and fried bananas.