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Breadcrumbs and Frying Fat

Remove the meat from the bones of the neck of mutton, cut it into eight nice fillets, trim off some of the fat, and lay them in a marinade for twelve hours. The marinade in this case consists of the oil, vinegar, shalot, bayleaf, garlic, coarsely chopped parsley and salt. It is advisable to turn the fillets from time to time.

Cut the tomatoes in halves, and squeeze out a little of the pulp. Peel the button onions, fry them a golden colour in the butter; when this is done pour off the butter, add the stock, and let it come to the boil quickly. Skim well, and braise in the oven till done. By the time the onions are done, the stock should be reduced enough to glaze them with.

Put the butter left from the onions in a sautépan, place the tomatoes in it, season with pepper and salt, and fry gently for a few minutes.

Take out the fillets from the marinade, wipe dry with a cloth, egg and crumb them, and fry in hot fat to a golden brown. They must cook slowly, or they will be too brown by the time they are done. Arrange the fillets neatly in a row in the centre of an oblong dish.

Have ready the ham finely chopped and warmed in a little brown sauce just sufficient to moisten.

Put a dessertspoonful of the ham in each half of tomato, place a button onion on top of each. Pour the demi-glace sauce round the dish, and serve.

The demi-glace should be well reduced, and have a tablespoonful of the marinade mixed with it while it is reducing.