Slices of Leg of Lamb a la Dordogne

These are slices of meat cut from a leg of raw spring lamb, free of all fat and sinews and should be three-sixteenths of an inch in thickness; season and cover them all with a chicken or forcemeat into which as much fine cooked herbs (No. 385) have been mixed; roll them up into cylinder shapes, run on small metal skewers (Fig. 176), then dip in melted butter and bread-crumbs; broil them over a slow fire till done, dress and pour over a half-glaze sauce (No. 413) buttered at the last moment with maitre d'hotel butter (No. 581).