Hash a la Sheppler-Tenderloin of Beef

Half a pound of cold tenderloin of beef cut in small three-sixteenths of an inch squares, half a pound of mushrooms cut the same size, an ounce of finely chopped shallots; fry these in butter, then add the tenderloin and the mushrooms, also a little espagnole sauce (No. 414), salt, pepper and chopped parsley. Dish this hash in a circle of noodles cooked and finished with parmesan cheese, and serve.