Cut up in squares a pound of raw tenderloin of beef, well-trimmed and free of all fat and sinews, then chop it up very fine. Chop separately a quarter of a pound of beef-marrow, then chop the two together. Season with salt, pepper and nutmeg; mix in slowly half a pint of cream while continuing to chop; roll out and flatten a small ball of this hash, place it in the oven to try its consistency; if the preparation be too firm add a little more cream, if too soft a few raw egg-yolks. Divide the preparation into eight equal parts, roll each one separately on a table dredged with rice flour, shape them like cutlets, arrange them on a buttered pan, pour over a little melted butter, and cook in a quick oven for six or eight minutes. Serve separately a Lithuanian sauce (No. 487).

(2256). Cutlets Of Tenderloin Of Beef A La Bienville (Cotelettes De Filet De Boeuf A La Bienville)

Cold roast or braised tenderloin of beef is used to make these cutlets; trim one pound of beef free from fat or sinews; cut it into three-sixteenths of an inch squares, and the same quantity of cooked mushrooms cut the same size. Reduce some brown Madeira sauce (No. 492) in a saucepan, add to it some raw egg-yolks, and a little good butter, then mix in the beef fillet, also the mushrooms. Heat the preparation well, and when boiling pour it in a dish to let it become perfectly cold, then divide it into twelve equal parts. Roll them out on a table dredged with grated bread-crumbs; shape them in form of cutlets, dip them in beaten egg and then roll them in bread-crumbs; flatten the tops with the blade of a knife, so as to make them smooth and equal-sized, then fry them in very hot fat until they have assumed a good color, and serve them with well-buttered gourmets sauce (No. 472).