Cutlets of Tenderloin of Beef 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).