Leg of Mutton a la Lyonnaise—Minced

Pare and suppress all the fat from a cold cooked leg of mutton, cut it in slices and fry these in a little butter, season with salt and pepper, parsley and lemon juice, and just when ready to serve pour off the butter and add a piece of meat glaze (No. 402). Dress the meat crown-shaped on a dish. Fry some minced and blanched onions in butter; when a fine golden color, drain off the butter and add some veloute sauce (No. 415) and cream; reduce well and then pour it over the slices, bestrew chopped parsley over and serve very hot.