Braise the whole of a breast of mutton with vegetables, etc., in the usual way, with a good bouquet, some cloves and peppercorns, and half a bottle of light French white wine. (The pan should properly be well rubbed first of all with a freshly cut clove of garlic.) Bring this all to the boil, then draw it to the side of the stove and let it simmer as slowly as possible for three hours till the breast is perfectly tender, and the sauce almost a glaze. When cooked, let it cool a little, then drain it well on a reversed sieve, or a rack, and remove all the bones, putting the meat between the plates to press. When perfectly cold cut this meat up into neat pieces, the length and shape of chicken fillets, brush them over with salad oil, and roll them in very finely sifted crumbs, and set them aside till fifteen minutes before they are wanted, when you grill them over a very clear but not too fierce a fire, turning them carefully at the end of seven or eight minutes; then pour over them a little liquid glaze (or the stock in which they were cooked carefully strained, reduced, and freed from fat), and arrange them in a circle on a hot dish, filling the centre with tiny stuffed egg plants or small tomatoes (either of these are freed from seeds, and filled with a mixture of fine seasoned breadcrumbs, parsley, chives, mushrooms, and ham all finely minced and mixed with a little butter and baked - these make a nice little entree, or breakfast dish, by themselves), or indeed any nice vegetables you please, and send to table with some good Espagnole sauce in a boat.