Sprinkle the filetswith pepper and salt and a little allspice and fry in salad oil with a finely chopped onion and a little chopped parsley.
Marinade the required number of small filets mignon of mutton in butter seasoned with salt and chervil.
Two stanzas and two choruses will illustrate the noble poet's range:-- Que de filets de sole on y consomme!
When the filets are cooked on both sides, squeeze on the juice of half a lemon, and add a little meat stock.
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.
Put the filets on a platter, and pour over them their sauce, and serve with croutons (fried bread).
Here a small white outlier disappears below the surface, rising again in filets upon the further side.
The filons and filets cut the granite in all directions; and the fiery action of frequent trap-dykes had torn the ground-rock to tatters.
A dish of filets de sole or cutlets, crisp and golden brown, is an ornament to any table, and is seldom disdained by any one.
Apropos of filets de sole; it is very high-sounding yet very attainable, as I shall show.
Filets de sole à la Delmonico," and as nothing to the contrary was said until dinner was over, he ate them under the impression that they were veritable filets de sole.
If it brown at once, put the filets in, two at a time; have brown paper ready, and lay them on it when they are a fine golden brown, and serve on a hot dish.
Fillet and dress two soles as for Filets de sole à la Hollandaise (No.
This sauce requires to be quite transparent, but to have consistence enough to adhere to the fillets; filets de canetons à la bigarade are the same as above, merely substituting a Seville or real bigarade for a sweet orange.
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.
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.
It is a favourite resort of the members of the Paris bar, has its special dishes, one of which is, as a matter of course, Filets de Sole La Peyrouse, and a most excellent cellar of Burgundies and white Bordeaux.
The final point of division, at which superficial filets come off, in all the eight lower intercostal nerves, is nearer to the sternum; and is progressively nearer to the latter in each successive space downward.
The quartz mountain is, like almost all the others, the expanded mushroom-like head of a huge filon or vein; and minor filetsthread all the neighbouring heights.
The filets and fibrils of dust are exposed to sight in the flanks, and near the base of the great quartz-vein: we should never have been able to remove the barren upper capping.
I have ordered, you see, filets de volaille, pointes d'asperges.
And, on the whole, we smarted beneath a consciousness that all our conversation had been perceptibly flavoured by "filets de becasses a la Talleyrand.
Sprinkle with pepper and lay in the filets of herring, plain or alternately with sliced tomato.
Arrange thefilets in a wooden baking dish, cover with milk, dot with bits of butter, put in bag and bake in a hot oven for fifteen minutes.
WASH and wipe the filets dry with a clean towel, trimming away the fins with a pair of large scissors close to the filet.
Dumplings; but this formula appears to deal with boneless pork chops, pork roulades or "filets mignons.
Perhaps there was a nuance, only a nuance, too much citron in the rognons a la broche, but the filets de sole were perfect.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "filets" in a variety of sentences. We hope that you will now be able to make sentences using this word.
