Minion Fillets of Lamb with Shallot Sauce and Marrow, Roasted and Larded

Lift some minion fillets and suppress from them all the fat and sinews, then lard them with very fine lardons (No. 3, Fig. 52), lay them in a baking pan, salt over and baste with drippings, then roast them in a very hot oven. Eight or ten minutes should suffice to have them done properly, dress on oblong slices of toast and cover with some clear gravy (No. 404) and serve separately a shallot sauce with marrow.

Shallot Sauce with Marrow.—Place in a saucepan one ounce of butter with two shallots, cut in one-eighth of an inch squares as much meat glaze (No. 402) as butter, salt, pepper, lemon juice and chopped parsley, place on the fire for two minutes, then add some marrow, cut in quarter inch squares and previously blanched by dipping in boiling water.