No. 639 Escalopes de Filets de Bœuf à la Nemours.
Cut twenty-four escalopes of beef as before, but not half so thick, put four tablespoonfuls of forcemeat (No. 120) in a basin with two spoonfuls of chopped lean ham and the yolk of an egg, mix well together, then lay twelve of the escalopes of beef upon the table, put a little of the forcemeat on each, spread it all over with a knife, lay a very thin slice of cooked ham, fat and lean, upon each, spread a little more of the forcemeat over, then lay one of the other twelve escalopes upon each, season with a little pepper and salt; egg over with a paste-brush, and throw them into bread-crumbs and chopped parsley mixed, take them out, beat lightly with your knife, and fry carefully in a sauté-pan with lard, dress them in a crown, glaze and have ready the following sauce: put an ounce of glaze in a sauté-pan, with two spoonfuls of broth and two of white sauce; when boiling, add half an ounce of very fresh butter, half a teaspoonful of sugar, and a little lemon-juice (do not let it boil after you have put in the butter), sauce over and serve.