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Filets Mignon, Fin De Siecle

Cut from two pounds of filet six equal pieces, lightly flatten them, season all around with a teaspoon salt and half teaspoon white pepper. Finely chop two ounces raw veal, half a green pepper and half a bean garlic; place in a mortar with three saltspoons salt, one saltspoon each cayenne and grated nutmeg, pound to a smooth paste, add one egg yolk, one tablespoon of cream, and mix well. Evenly spread this force on both sides of the filets and carefully roll filets in melted butter, then in bread crumbs. Peel and thoroughly wash six heads fresh mushrooms and place in a frying pan with a tablespoon melted butter. Season with a teaspoon salt and two saltspoons white pepper, fry for four minutes on each side, lift them up and keep on a plate. Arrange the filets in the mushroom pan, one beside another, and gently fry for six minutes on each side. Have six round, freshly prepared pieces of toast placed on a hot dish, arrange the filets over them, then place a mushroom on top of each filet. Pour a Bordelaise sauce around the filets and serve.