Hind Saddle of Lamb a la Chanceliere

Prepare the saddle the same as for the turnips (No. 1745), and when nearly cooked drain, and pare nicely and evenly; place in a baking pan, cover the top with a coating of beaten eggs, and dredge fine bread-crumbs over, pour on some melted butter and brown in a hot oven. Strain the broth, reduce it to a half-glaze and add to this a little tomato sauce (No. 549) and bechamel (No. 409); serve this with the saddle. Line some tartlet molds with fragments of very thin puff paste (No. 146), fill them with well-cooked fat rice stirred in with some bechamel (No. 409) and seasoned with salt and nutmeg and the well-beaten egg-whites; fifteen minutes before serving the meat set these in the oven and when they are cooked range them around the saddle and serve.