Minion Fillets of Lamb a la Lefort

Prepare the meats as for the Benoist (No. 1720), lay them on a dish, pour over a cold cooked marinade (No. 114) and let macerate for one hour, then drain and wipe. Roll them in oil to broil over a brisk fire turning them, and when done lay on a hot dish over slices of bread trimmed to the same shape and size as the noisettes and three-sixteenth of an inch in thickness, fried in clarified butter and glazed over. Set into a sauce-pan half a pint of tomato sauce (No. 549) and half a pint of gravy (No. 404), some branches of parsley, thyme, bay leaf and garlic; reduce this to a third, then strain and return it to the saucepan; at the very first boil take it from the fire and stir in two ounces of minced cepes; pour this over the minion fillets.