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Filet Mignons, Thanksgiving

Neatly trim a little of the fat from a two-pound piece filet of beef and cut into six even filets. Mix on a plate two tablespoons sherry, a half teaspoon salt and three saltspoons pepper, repeatedly roll filets in and let infuse for half an hour, turning them once in a while. Slit thirty-six sound, even-sized American chestnuts, place on a tin and set to roast in oven for eighteen or twenty minutes. Remove, shell and neatly peel, place in a saucepan with sherry from the plate of filets and one and a half gills demi-glace, then let boil for five minutes. Pick off grapes from a half-pound bunch white, sweet, ripe California grapes, place in frying pan with a tablespoon melted butter and briskly fry for ten minutes or until a nice golden colour. Lift up with skimmer, add to chestnuts, lightly mix, then cook for five minutes and keep hot. Thoroughly heat a tablespoon melted butter in frying pan, add filets and briskly cook for three minutes on each side. Lift up, dress on a hot dish over six freshly prepared round toasts of same size as the filets, pour sauce over and serve.