Slices of Saddle of Lamb with Puree of Beans

Cut transversal slices three-quarters of an inch in thickness from a small saddle of lamb; season with salt and fry till done in clarified butter. Dress them in a straight row on a long dish, one piece overlapping the other; surround with a puree of white beans (No. 706) pushed through a pastry bag (Fig. 179). Cover the meats with a half-glaze sauce (No. 413) having some chopped fresh mushrooms added to it, and serve some of the same sauce in a sauce-boat.