Cutlets of Tenderloin of Beef a la Babanine

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 eggyolks. 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).