Turtle Steaks Marchand de Vin Recipe

Rub 6 individual turtle steaks with a damp cloth dipped in a little vinegar. Dip each steak into seasoned flour, in beaten egg, and finally in bread crumbs. Heat 1/4 c. butter and stir in 1 T. finely chopped shallots. Cook the steaks in this to a delicate brown on both sides. Pour over the browned steaks 1 c. Bordeaux and season with salt and pepper, and a dash of nutmeg. Cover the pan and simmer gently for 15 to 20 minutes. Remove the steaks to a hot platter and keep hot.
Reduce the sauce in the pan over a hot flame to almost nothing, stir in 1/2 c. rich beef stock, 1/4 c. Sherry, and 1 c. thinly sliced mushrooms, cooked in a little butter. Taste for seasoning. Pour a little of the sauce over each steak and serve the rest in a gravy boat.