Minions of Tenderloin of Beef a la Stanley

After preparing and cooking the minions as described in plain minions (No. 1399), glaze them with a brush, and lay them on a dish. Remove the peel from several bananas, cut them lengthwise in two, and cut each half across; roll the pieces in flour, and plunge them to fry in very hot oil. Fry in butter without browning, one small onion weighing an ounce and chopped up very fine; moisten this with one gill of cream, reduce and strain through a sieve, then thicken it with egg-yolks stirred up in cream. Add some freshly grated horseradish, until the preparation thickens well, then season with salt. Warm this without boiling, garnish the minions with it, having it an inch deep and bomb-shaped. Sprinkle chopped parsley over the top, and set on each one, a quarter of a fried banana.