Lamb Minion Fillet Tart or Pie a la Manning

Remove the fat and sinews from some yearling lamb fillets, wrap them up in thin slices of veal suet, and roast till rare, then cut them into escalops and range the pieces in a buttered deep pie dish (Fig. 183), intercalating the thin slices of suet with the slices of fillet. Fry in butter some cut-up shallot, add to it mushrooms and chopped parsley, and moisten with a little espagnole sauce (No. 414) and good gravy (No. 414) and good gravy (No. 404); pour this over the fillets and cover the edge of the dish with a band of puff paste, and the top with a flat of the same rolled to an eighth of an inch thickness; stick this to the band of paste, egg the surface and cook it for one hour in a moderately heated oven. After withdrawing the pie from the fire, make an opening in the middle of the upper crust, and fill the inside with a brown Madeira sauce (No. 492) finished with mushroom essence (No. 392).