(Recipe #120, page 106)
Pound the filets a bit, sprinkle them with salt, lay them hot butter, and fry them slowly covered for ¼ hour, turning them once. Then add some cream and continue frying until a fork shows that they are tender, but no longer. As usual, when serving them put some flour in the pan and after a few minutes enough bouillon or water to produce a thickened sauce.
Translated by David Green.