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Lamb En Bordure, Bourgeoise

Cut up all the meat from leg of lamb left over from yesterday in half-inch pieces; cut in same way three ounces lean salt pork. Heat in a saucepan two tablespoons leaf lard, add one finely sliced white onion and the pork and fry to a light brown, stirring meanwhile; add one tablespoon flour, stir well. Moisten with one-half gill white wine and three gills broth, mix well, then add the lamb with a half bean chopped garlic, a light teaspoon salt, three saltspoons pepper and a half teaspoon chopped chives. Mix well, place the lid on, cook on the range for five minutes, then set in the oven for thirty minutes. Remove, skim fat from the surface and keep hot. Boil four medium, peeled potatoes for thirty-five minutes in two quarts boiling water with a half teaspoon salt, drain on a sieve, then press through a potato masher into a bowl, add one egg and the yolk of another, a half ounce butter, a half teaspoon salt and two saltspoons pepper. Sharply stir with the spatula till smooth. Slide a dentilated tube at the bottom of a pastry bag, drop the preparation into it and press down around the edges of a baking dish as a border, pour the lamb stew into the centre, dredge two tablespoons bread crumbs over, then set in the oven for fifteen minutes. Remove and serve.