Ingredients:

• 2 cups soft bread crumbs
• 1/4 cup milk
• 2 tablespoons minced onion
• 1 pound chopped beef
• 1/2 pound pork sausage meat
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 egg
• butter or margarine
• mushroom soup

Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or mar­garine, just enough to keep meat from sticking to pan. Dilute condensed mushroom soup with same amount of milk, in sauce­pan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.

Beef tenderloin on toast, with a traditional sauce.

Cook 4 toumedos in butter, place on small slices of but­tered toast (crusts removed), add 2 or 3 tablespoons of Béarnaise sauce on top of each tournedo—and serve extra Béarnaise sauce in a warmed sauce boat.