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Tenderloin Cutlets, Leishman

Remove fat and skin from a two-pound piece tenderloin of beef, then finely chop with two ounces raw beef marrow, place in a bowl, add one finely chopped truffle, twelve chopped, canned mushrooms, one egg yolk and a gill cream. Season with light teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Stir briskly with wooden spoon five minutes. Then divide into twelve equal parts and roll out to nice cutlet forms. Finely chop three shallots, two branches parsley and two branches chervil, then lightly roll cutlets in these herbs, dip in beaten egg and roll in rye-bread crumbs. Heat two tablespoons butter in a frying pan, place cutlets in pan, one beside another, and fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like, adjust a paper frill at end of each, pour a Colbert sauce around the cutlets and serve.