put them in a casserole with butter.
When they are cooked, serve with a
sauce poivrade or any highly
seasoned sauce.
SAUCE POIVRADE
Add to the butter in which the
fillets have cooked a good pinch of
ground black pepper, a small glass
of wine vinegar and 2 shallots
shredded; reduce this by rapid
boiling, and add 2 tablespoons of
meat glaze or, failing that, of
brown stock, and half a glass of red
wine and reduce again.