Minion Fillets of Lamb Cream Sauce

Raise the minion fillets from three or four saddles of lamb, free them of their fat and sinews, pare and lard with small lardons (No. 3, Fig. 52), lay them in a vessel to season with salt, pepper, thyme, bay leaf, minced onions and nutmeg, let marinate for twelve hours turning them about occasionally, then drain and wipe dry. Fry these meats in some good hot fat, and when done drain it all off and detach the glaze with some fresh cream thickening with a little well buttered bechamel (No. 409). Dress in a circle and pour the sauce over.