Noisettes of Mutton, Glazed

Noisettes of fillet of mutton are cut from the large fillet or tenderloin of a saddle, or else from the minion fillet. Cut them up into slanting four ounce pieces or thereabouts, beat lightly, then pare them round-shaped about two inches in diameter; after they are trimmed they should each weigh three ounces; season and place them in a deep vessel with a little Madeira wine, thyme, and bay leaf, leaving them to marinate for one hour; drain and wipe them thoroughly dry, then range them in a sautoir with hot clarified butter, and let fry on both sides, turning them over. Drain off the butter and replace it by two spoonfuls of clear gravy (No. 404), and the Madeira from the marinade; let the liquid fall to a glaze while turning the noisettes over, then take them out and pare them of equal size. Cover one side of each with a layer of consistent soubise puree (No. 723), smooth them dome-form, and range on a buttered baking sheet; coat them over with a layer of reduced and nearly cold espagnole sauce (No. 414), and then push them into a slow oven to glaze. Lay each separate noisette on a thin slice of fried bread also covered with soubise and dress on a very hot dish.