Mutton Fillets a l'Alexandre

Pare the mutton fillets, cut them up into thin slices a quarter of an inch thick and cover each one with a cooked fine herb preparation (No. 385), seasoning first with salt and pepper, dip in beaten eggs, roll in fine bread-crumbs, giving each a horseshoe-shape and fry in clarified butter. Slice six mutton kidneys, as many raw mushrooms and half as many truffles, fry the kidneys in butter, add to them the mushrooms and truffles, drain off the butter and replace it by a little espagnole sauce (No. 414), lemon juice and fresh butter, pour this stew into a dish and dress the cooked fillets over in straight rows, one overlapping the other.