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Tenderloin Cutlets, Newport

Chop exceedingly fine one pound tenderloin of beef, half a pound raw lean veal, four ounces raw beef marrow and place these in a bowl on the ice. Season with a half teaspoon salt, one saltspoon cayenne, one saltspoon grated nutmeg, one saltspoon mixed allspice, and stir with wooden spoon five minutes. Peel, wash carefully, drain and cut in small squares six fresh, sound mushrooms, and brown in a frying pan with a tablespoon butter five minutes. Lift up with a skimmer and add to the bowl, with one ounce cooked ham cut in small squares, one tablespoon brandy, one tablespoon sherry, a half gill cream, and thoroughly mix with wooden spoon three minutes. Divide this preparation into twelve equal parts and give them nice cutlet forms, roll in melted butter, then in fresh bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, lay in the cutlets one beside another, and gently fry five minutes on each side. Pour a Bearnaise sauce on a hot dish, dress the cutlets, one overlapping another, crown-like, over the sauce; adjust a white frill of paper at the end of each cutlet and serve.