Noisettes of Mutton, Provencal Style

Select large mutton fillets; remove the fat and skin, then cut them up on the bias into four-ounce slices; flatten and pare them round-shaped (after they are pared they should weigh three ounces each), then salt over. Chop up the parings very finely, have an equal quantity of salt pork and cut-up ham, each chopped separately and mixed after, and a handful of soaked and pressed bread-crumbs; season with salt, pepper, and nutmeg. With this preparation make some small cakes the same size as the noisettes; dip them in beaten eggs and roll in fine bread-crumbs; fry them in butter the same time as the noisettes, drain, dry and lay the noisettes on top of the forcemeat cakes; glaze them over and pour some Provencal sauce (No. 529) around and serve.