Minion Fillets of Lamb with Truffles-Sauted

Suppress the fat and trim neatly two lamb fillets half heart-shape, cut incisions on one side to a third of their depth and season with salt, nutmeg and pepper, stuff with cooked fine herbs (No. 385). and close the opening with a little lamb quenelle forcemeat (No. 92); fry them quickly in butter and when they are stiffened drain off the fat and replace it by a tablespoonful of melted meat glaze (No. 402); roll the fillets in this, dress them on a dish and put a little espagnole sauce (No.414) in with the glaze remaining in the pan, let this cook and reduce, then add a piece of butter and some lemon juice to the sauce. Pour over the fillets range around slices of truffles that have been moistened with Madeira sauce (No. 492).