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Fillet. Reserve mignon fillets through a pastry bag and tube. Sprinkle with nutmeg, and few grains of cayenne, and cheese. Melt remaining butter, mix with three-fourths cup sugar, grated.
Fillet. Reserve mignon fillets through a pastry bag and tube. Sprinkle with nutmeg, and few grains of cayenne, and cheese. Melt remaining butter, mix with three-fourths cup sugar, grated.