added pimentos, onions, garlic,
thyme, parsley, pounded juniper
berries, and red wine. For the
detailed recipe, see p. 190.
FILET DE BŒUF FLAMBÉ À L’AVIGNONNAISE
A small thick fillet for each person, a
slice of bread for each fillet, butter,
brandy, coarsely ground black pepper,
garlic, salt.
Rub the fillets over with garlic
and roll them in salt and the black
pepper. Put a little butter into a
thick pan, make it very hot and put
in the fillets and let them sizzle
until the outsides are very brown.
Add a little more butter, and as
soon as it has melted drench the