Tenderloin of Mutton a la Henry Olay

Raise the tenderloins from two saddles of mutton, and the sirloins or meats from four racks; remove the skin, pare and lard with medium lardons (No.3, Fig. 52); season with salt, pepper, nutmeg, fine herbs and shallots. Cover the bottom of a braziere with slices of fat pork, carrots, onions and a bunch of parsley, garnished with thyme, bay leaf and a clove; lay the fillets on top, moisten with stock (No. 194a) and Madeira wine, cover with buttered paper, then bring to a boil and set in the oven for one hour; when done lay them on a deep dish and strain the stock over; glaze and dress on a rice croustade, and garnish around with breasts of mutton in chaudfroid, prepared as follows: Braise the breasts, set them under a weight to cool, pare by removing the skin and fat, and then cut the meat into small half-hearts; cover their surfaces with foies-gras taken from a terrine, pounded and rubbed through a sieve; when cold mask them with chaudfroid made with the fillet and breast stock, and some poivrade (No. 523) added, and when cold pare and trim with fancy favors (No. 10). Dress them in a circle, one overlapping the other, around the rice socle, and outside of the breasts place chopped jelly surrounded by jelly croutons (No. 2442) cut very regular and dressed symmetrically. Serve at the same time a sauce-boat of printaniere mayonnaise (No. 612).