NUT FILLETS STEWED
Nut forcemeat as for cutlets (seepage 75), ¹⁄₂ pint cooked butter beans, 3 or 4 large carrots (parboiled and sliced), ¹⁄₂ onion (minced), 1 pint thick brown sauce, butter, parsley.
Nut forcemeat as for cutlets (seepage 75), ¹⁄₂ pint cooked butter beans, 3 or 4 large carrots (parboiled and sliced), ¹⁄₂ onion (minced), 1 pint thick brown sauce, butter, parsley.
Method.—Make some little round fillets with the forcemeat, flour them and fry them in a sauté pan with butter until they are lightly browned on both sides, and put aside on a plate. Fry the onion and carrots until the former is a golden colour, add the beans and pour in the sauce, cover with a greased paper and let the vegetables stew gently until the carrots are quite tender. About a quarter of an hour before they are ready, add the fillets and coverthe pan as before; serve them in the middle of a hot dish with parsley sprinkled over them and surround with the vegetables and sauce.