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Lamb, Noisettes Of

Remove the meat from the loin, pare off the superfluous fat, and cut into about eight or nine neat noisettes, or small fillets. Melt one ounce of butter in a saute-pan, and cook the noisettes over a quick fire until done, but not over-cooked. Season both before and after cooking. Take a number of artichoke bottoms, one for each noisette, heat them in a gill of stock. Chop up a dozen or more small button mushrooms, and stew them in butter, then add the juice of half a lemon and two tea-spoonfuls of chopped herbs. Season to taste, cook for a few minutes, and fill the artichokes with this. Dress the noisettes on a hot dish, put an artichoke on top of each, and pour a good brown sauce round the base of the dish.