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Mignons of Beef, Duval

Trim a little fat from top of a two-pound filet of beef, then cut it in six nice even mignons. Split each mignon open, but without separating, season the inside and all around with a teaspoon salt and half teaspoon pepper. Finely chop an ounce raw lean veal, the equivalent of one-quarter ounce of raw lean ham and a half ounce raw beef marrow; place in a mortar with a half teaspoon finely chopped truffle, one egg yolk, a saltspoon salt, saltspoon cayenne and half saltspoon grated nutmeg; thoroughly pound to a smooth paste, then evenly spread this paste inside of mignons, close them, baste one side with a little melted butter and lightly roll them in fresh bread crumbs. Heat two tablespoons good melted butter in a frying pan, place the mignons in one beside another and briskly cook for four minutes on each side. Remove, dress them on six freshly prepared round toasts same size as the filets, place on a hot dish and keep hot. Peel six large heads fresh mushrooms, place in the pan of mignons and fry two minutes on each side, sprinkle a little salt over, then arrange them on top of filets, pour a Perigueux sauce over them and serve.