Escalops of Lamb or Veal a la Habirshaw

Lift off the fillet from a loin of lamb or veal, remove all fat and sinews, cut it up into small slices three-sixteenths of an inch thick, flatten, pare and shape them into rounds; they should each weight one ounce after being trimmed; fry these in butter over a brisk fire, drain off the butter and add salt, pepper, minced cepes, meat glaze (No. 402), a spoonful of Madeira wine and chopped parsley. Cut some cucumbers across into an inch and a quarter thick slices, and remove from them pieces with a column tube an inch and a half in diameter, pare and take out the insides with a smaller tube, three-quarters of an inch in diameter; line a baking sheet with thin slices of fat pork, lay the cucumbers on top and fill in the insides with cooked fine herbs (No. 385), into which mix a little chicken quenelle forcemeat (No. 89); cover over with more slices of pork and cook them slowly in the oven; when the cucumbers are sufficiently done dress them in a circle which will form a border and fill the inside with the escalops.