Hashed Lamb a la Celestine-Baked

Pare a kernel of a raw leg of lamb, make with it a little quenelle forcemeat (No. 92) and when passed through a tammy mix into it a few spoonfals of raw chopped truffles. Suppress the skin and sinews from a pound of cooked lamb's meat, either the saddle or leg; chop it up and add to it a quarter of a pound of chopped mushrooms and two ounces of ham chopped the same. Reduce a few spoonfuls of half-glaze sauce (No. 413), incorporating into it slowly the mushroom broth and two tablespoonfuls of Madeira wine; when well reduced and thick withdraw it from the fire to stir in the prepared hash; heat this without boiling, season, and let it get slightly cold. Use half of the prepared forcemeat to cover the bottom and sides of a pie dish (Fig. 183); fill in the hollow center with hash, cover it over at once with the remainder of the forcemeat, smooth the surface and bestrew with bread-crumbs; pour some melted butter over and bake lightly in a slow oven.