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Noisettes of Mutton, Norwegienne

Procure six small four-ounce steaks cut from a leg of tender mutton and neatly pare to a round shape. Place them on a plate with one and a half tablespoons oil, a tablespoon vinegar, saltspoon thyme, crushed bay leaf, teaspoon salt and a half teaspoon pepper. Repeatedly turn noisettes in the seasoning, then let infuse for two hours, turning them once in a while. Peel and core four sound apples, place in a saucepan with one ounce butter and two tablespoons sugar, then cook them on a brisk fire fifteen minutes. Press them through a sieve into another saucepan, add one egg yolk and sharply stir while cooking for two minutes. Add a teaspoon freshly grated horseradish, mix well and place in a sauce bowl. Lift up noisettes from seasoning, roll in bread crumbs, arrange on a broiler, broil for four minutes on each side, dress on a hot dish and serve them with the sauce separately.