Boiled Beef Collops

Chop some mushrooms, parsley and shalots; fry these with an ounce of butter; season with nutmeg, pepper and salt, and lemon-juice, add two yolks of eggs; stir over the fire until the fine-herbs are thickened, and then divide this composition among the prepared thin collops of beef, and roll them up in the form of small bolsters; place them in a sautapan in some clarified butter; set them in the oven for ten minutes; and when done, drain and dish them up neatly: pour some brown oyster sauce, No. 44, over them, and serve.