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Breadcrumbs and Nutmeg

Choose a nice piece of the tender fillet of beef; remove all the sinews and fat; cut into even-sized oblong slices; flatten a little with the cutlet-bat, and lard them with small strips of larding bacon, raw ham, and truffles, in alternate rows. Place these tournedos in a flat stewpan; cover them with a few slices of fat bacon and half a sliced onion, a sliced carrot, and a small bunch of savoury herbs; season with pepper and salt; moisten with the white wine and beef stock. Cover, and cook briskly over the fire from fifteen to twenty minutes. Drain the tournedos, remove the bacon, add the Espagnole sauce and horse-radish to the stock. Let all reduce well, and strain into a small stewpan.

Remove all fat, and finish the sauce with a pinch of castor sugar and an ounce of fresh butter worked in bit by bit; keep the sauce warm. Glaze and dish up the tournedos; garnish with alternate groups of button mushrooms, previously warmed in well-reduced stock, and medium-sized stuffed onions. Pour the sauce over the garnish (not over the meat), and serve.