Slices of Fillet of Mutton, Maitre-d'Hotel

Pare well the minion fillets from the mutton; cut them lengthwise through their thickness, pare and season with salt, then bread-crumb them English style (No. 13), and broil to a fine color. Dress these on a hot dish and sprinkle over with either maitre-d'hotel butter (No. 581) or else a thickened maitre-d'hotel sauce (No. 493).