Minion Fillets of Lamb in Surprise

Pare and suppress all the fat from some lamb minion fillets, trim them into half hearts and make an incision on one side and flat across the thickness and almost through the entire width, but without separating the parts. Fry in butter a chopped shallot and four ounces of finely chopped truffles; moisten with four tablespoonfuls of Madeira wine, reduce this to a mere nothing, then stir in two spoonfuls of chopped parsley, a tablespoonful of meat glaze (No. 402) and a thickening of two raw egg-yolks; fill the incisions with this mixture, egg and bread crumbs the meats and fry them in clarified butter. Pour a half-glaze sauce (No. 413), with Madeira over after dressing them in a circle.