Dolphettes of Tenderloins of Beef Garnishing

Fry colorless, in two ounces of butter, one ounce and a half of chopped shallot; add to it a pound and a half of cooked and finely hashed tenderloin of beef, three ounces of fresh bread-crumbs, three ounces of grated parmesan, and eight egg-yolks or two to three whole eggs. Let this preparation cool off, then divide it into eight parts, forming each one into a ball; roll these in fresh bread-crumbs and grated parmesan, mixed well together and fry them to a fine color.