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Salt, Pepper, Cayenne and Nutmeg

Remove the sinews from the meat, cut it into small pieces and chop it up very fine, or pass it twice through the mincing machine. Mix this with chopped parsley, savoury herbs, a little flour, one yolk of egg and one whole egg, season with salt, pepper, and a little grated nutmeg. Form some even-sized balls, flatten each with the palm of your hand to give them the shape of round fillets.

Peel and slice the onions, cut some of the slices from the centre of each onion rather thicker than the rest, divide the rings carefully, and reserve the largest for frying separately. Dissolve about an ounce of butter in a frying-pan, and fry the onions until of a golden colour. Put them in a small stewpan with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes, F Dredge the prepared fillets with a little flour, and fry in butter in a frying-pan. Dip the onion rings into flour, then into white of egg, and again into flour, place them in a frying-basket and fry a golden colour.

Dish up the fillets, put a spoonful of stewed onions on the centre of each. Ornament round the fillets with the fried onion rings. Sauce over the fillets with demi-glace sauce, sprinkle with a few drops of meat glaze, and serve.