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Mignons of Beef, Hussarde

After procuring from your butcher six nice, tender, even filets mignons of four ounces each, neatly trim and lightly flatten. Season all over with a teaspoon salt and half teaspoon white pepper. Gently roll in flour, then dip in beaten egg and then lightly in bread crumbs, finally turning them over in two tablespoons sweet oil on a plate. Arrange on a broiler and broil for five minutes on each side. Have a brown horseradish sauce on a hot dish; arrange the mignons crown shape over the horseradish sauce. Decorate the dish nicely with glazed, small white onions, and the sweet corn placed in the centre of the crown, then serve.