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Balotine of Lamb, Soubise

Carefully bone a shoulder of lamb entirely. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, a half bean chopped garlic, one ounce raw, chopped beef marrow, a half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, a half gill cream, half teaspoon salt and saltspoon each cayenne and ground thyme. Pound the whole well for five minutes, spread the force on the inside part of the shoulder, fold up and tightly tie around with strings. Place in a saucepan with one each sliced carrot, onion and leek, a bean garlic, branch parsley, bay leaf, clove, sprig thyme, tablespoon allspice and sprig marjoram. Cover the balotine with cold water, season with a level tablespoon salt and teaspoon pepper, cover the pan and let gently boil for one hour and thirty minutes. Lift up the balotine, untie and dress on a dish. Pour a Soubise sauce and sprinkle a little freshly chopped parsley over the balotine and serve.