Minions of Fillet of Veal with Mushrooms

From a good fillet of a saddle of veal cut eight or ten bias slices half an inch in thickness and weighing six ounces; beat to flatten and pare slightly oval-shape, lard them on one side with thin lardons (No. 4, Fig. 52). Season these minions and range them one beside the other in a sautoir having the bottom covered with fragments of fat pork and a few slices of onion; moisten to their heighth with veal blond (No. 423) and let this fall slowly to a glaze; moisten again and cook them in this manner, allowing the liquid to fall two or three times; now drain out the minions, pare them neatly and strain the stock, skim off its fat and reduce it well. Put the minions back into the sautoir, pour their stock over and glaze to a fine color in a slack oven keeping them well basted. On the center of an entree dish fasten a very thin wooden bottom covering it with cooked paste (No. 131); dry this and glaze it over with a brush. Have some quenelle forcemeat prepared with the veal parings, fill a small timbale mold four inches in diameter by two inches in heighth; cover this forcemeat with buttered paper and poach in a bain-marie. At the last moment invert this forcemeat "pain" on the center of the foundation, range the minions around one overlapping the other; on the top dress some mushroom heads in a pyramid, having them cooked very white and coated with veloute (No. 415); add to the stock in the sautoir some half-glaze (No. 400), pour some of this sauce into the bottom of the dish and serve what remains apart.