Noisettes of Mutton with Cooked Fine Herbs

Pare some mutton fillets, remove all sinews and fat, then cut them up into slices; pare them round: fry in butter, season, drain off the butter and add some cooked fine herbs (No. 385), and half-glaze sauce (No. 413). Dress the meat on round slices of bread cut a quarter of an inch thick by two inches across, fried in butter and laid on a dish; pour the sauce over and serve.