Minion Fillets of Lamb a la Landgrave

Remove all the sinews from one or more minion fillets; season with salt, sweet oil, and lemon juice, then fry them in butter, and dress on slices of bread cut one and a quarter inches across by five inches long. Pour over a veloute sauce (No. 415) or allemande sauce (No. 407), having it well buttered and seasoned with Worcestershire sauce, and either mignonette or cayenne pepper.