Minion Fillets of Lamb Printaniere

Remove the fillets from a saddle of lamb, free them from sinews and fat. Make sufficient lamb quenelle forcemeat (No. 92) to fill a border mold indented slightly on the top (Fig. 139), buttered and decorated with truffles; then fill with the forcemeat and lay it in a saucepan with boiling water to reach to half its heighth, place in a slack oven till firm to the touch. Cut up the meat into bias slices, each one weighing about four ounces when pared; salt and fry them in butter over a brisk fire, when done, take them out, wipe and roll in a sautoir with a very little hot meat glaze (No. 402), then dress them at once crown-shaped on the border of poached forcemeat, fill in the center with a garnishing of spring vegetables and pour a little half-glaze sauce (No. 413) to which is added some tomato sauce (No. 549) on the dish and serve some separately.