Butter well a frying-pan, and sprinkle over the bottom a piece of lean
ham (raw if possible) chopped up fine. Then a layer of mushrooms
chopped fine, then a layer of minced parsley. The bottom of the pan
should be entirely covered with these three ingredients. Then from a
filet of beef cut some little slices, about one-half an inch thick and
round in shape. Put these in the frying-pan, one piece near the other,
so the bottom shall be covered. Sprinkle on salt and pepper, and put
it on the fire. When the filets are cooked on one side, turn them over
on the other, but with care, so the ingredients at the bottom of the
pan will stick to the meat. When the filets are cooked on both sides,
squeeze on the juice of half a lemon, and add a little meat stock. Put
the filets on a platter, and pour over them their sauce, and serve
with croutons (fried bread).