Minion Fillets of Lamb a la Benoist

Pare the minion fillets, suppressing all fat and sinews; cut the meats transversely into small slices, flatten, pare them into rounds, and when ready season with salt; saute them in half butter and half oil, drain on a plate, and glaze over with a brush. Lay each piece of meat on a thin crust of bread cut the same size as the noisettes, and on top of every one place a slice of cooked foies-gras cut also the same dimension; cover the whole quickly with a pretty thick white wine sauce (No. 492), in which grated parmesan has been added; bestrew with grated parmesan, and glaze the surface under a gas salamander (Fig. 123) or a very hot oven. Dress on a hot dish and set a fine slice of truffle on each; serve immediately.