Paupiettes of Fillet of Mutton a la Delussan

Cut the mutton fillets when well pared in eighth of an inch thick slices lengthways of the meat; flatten down these small bands and season each with salt and pepper; cover one side with chicken forcemeat (No. 62) into which has been added an equal quantity of cooked fine herbs (No. 385); roll them up cylinder-shape and run them on a skewer; pour over some melted butter and broil them over the fire; dress and cover over with a reduced espagnole sauce (No. 414), to which sliced mushrooms have been added; incorporating into it at the last moment some chopped parsley.