(1725). Minion Fillets Of Lamb In Surprise (Filets Mignons D'Agneau En Surprise)

Pare and suppress all the fat from some lamb minion fillets, trim them into half hearts and make an incision on one side and flat across the thickness and almost through the entire width, but without separating the parts. Fry in butter a chopped shallot and four ounces of finely chopped truffles; moisten with four tablespoonfuls of Madeira wine, reduce this to a mere nothing, then stir in two spoonfuls of chopped parsley, a tablespoonful of meat glaze (No. 402) and a thickening of two raw egg-yolks; fill the incisions with this mixture, egg and bread crumb the meats and fry them in clarified butter. Pour a half-glaze sauce (No. 413), with Madeira over after dressing them in a circle.

(1726). Minion Fillets Of Lamb Printaniere (Filets Mignons D'Agneau Printaniere)

Remove the fillets from a saddle of lamb, free them from sinews and fat. Make sufficient lamb quenelle forcemeat (No. 92) to fill a border mold indented slightly on the top (Fig. 139), buttered and decorated with truffles; then fill with the forcemeat and lay it in a saucepan with boiling water to reach to half its heighth, place in a slack oven till firm to the touch. Cut up the meat into bias slices, each one weighing about four ounces when pared; salt and fry them in butter over a brisk fire, when done, take them out, wipe and roll in a sautoir with a very little hot meat glaze (No. 402), then dress them at once crown-shaped on the border of poached forcemeat, fill in the center with a garnishing of spring vegetables and pour a little half-glaze sauce (No. 413) to which is added some tomato sauce (No. 549) on the dish and serve some separately.

(1727). Minion Fillets Of Lamb With Shallot Sauce And Marrow, Roasted And Larded (Filets Mignons Piques Et Rotis A La Sauce Echalote Et Moelle)

Lift some minion fillets and suppress from them all the fat and sinews, then lard them with very fine lardons ( No. 3, Fig. 52), lay them in a baking pan, salt over and baste with drippings, then roast them in a very hot oven. Eight or ten minutes should suffice to have them done properly, dress on oblong slices of toast and cover with some clear gravy (No 404) and serve separately a shallot sauce with marrow.

Shallot Sana With Marrow

Place in a saucepan one ounce of butter with two shallots, cut in one-eighth of an inch squares as much meat glaze (No. 402) as butter, salt, pepper, lemon juice and chopped parsley, place on the fire for two minutes, then add some marrow, cut in quarter inch squares and previously blanched by dipping in boiling water.

(1728). Minion Fillets Of Lamb With Truffles - Sauted (Filets Mignons D'Agneau Sautes Aux Truffes)

Suppress the fat and trim neatly two lamb fillets half heart-shape, cut incisions on one side to a third of their depth and season with salt, nutmeg and pepper, stuff with cooked fine herbs (No. 385), and close the opening with a little lamb quenelle forcemeat (No. 92); fry them quickly in butter and when they are Stiffened drain off the fat and replace it by a tablespoonful of melted meat glaze (No. 402); roll the fillets in this, dress them on a dish and put a little espagnole sauce (No.414) in with the glaze remaining in the pan, let this cook and reduce, then add a piece of butter and some lemon juice to the sauce. Pour over the fillets range around slices of truffles that have been moistened with Madeira sauce (No. 492).