Breast of Lamb with Veloute Tomato Sauce-Stuffed

Split open one or several yearling lamb breasts on the rib sides, by slipping the blade of a knife between the bone and the meat so as to make a pocket, season the inside and fill the empty space with forcemeat (No. 65), seasoned highly and to which add a handful of soaked and pressed out bread-crumbs, also some raw onions chopped and parboiled, cooked minced mushrooms and chopped parsley, each of them chopped up separately, and also stir in two whole eggs. Sew up the opening in the breast, cook it in beef stock (No. 194a) and when done properly, which will take about two hours and a half, drain and untie, then serve with a tomato sauce (No. 549) reduced with veloute sauce (No. 415).