Minion Fillets of Lamb As Venison

Pare six or eight yearling lamb fillets or else those of a young sheep, by suppressing all the fat and skin; cut them up through their length and on the bias, then beat the pieces and trim them into half hearts; lard with fine lardons (No. 1, Fig 52), and lay them in a deep china dish to cover with cooked and cold marinade (No. 114); macerate in this for a few hours, then drain and range them on the bottom of a sautoir into which put half butter and half oil; saute them briskly and when done drain; glaze the surfaces and keep them for a few moments at the oven door. Dress on half heart-shaped bread croutons fried in butter and arranged in a circle on a dish; pouz over a poivrade sauce (No. 522).