Slices of Leg of Lamb a la Previllot

Cut some three-sixteenths of an inch thick slices from the kernel of a raw leg of lamb, pare them into rounds, two inches in diameter, season with salt and fry in clarified butter. Fry colorless in butter, one ounce of onions cut in three-sixteenth inch squares, half a pound of mushrooms in quarter inch pieces, some peeled egg-plant cut in three-eight inch squares and a little piece of garlic; moisten with clear gravy (No. 404) and half-glaze (No. 400) and reduce, then pour it into a dish, bestrew with chopped parsley and lay the slices of lamb over.