Noisettes of fillet of mutton are cut from the large fillet or tenderloin of a saddle, or else from the minion fillet. Cut them up into slanting four ounce pieces or thereabouts, beat lightly, then pare them round-shaped about two inches in diameter: after they are trimmed they should each weigh three ounces; season and place them in a deep vessel with a little Madeira wine, thyme, and bay leaf, leaving them to marinate for one hour; drain and wipe them thoroughly dry, then range them in a sautoir with hot clarified butter, and let fry on both sides, turning them over. Drain off the butter and replace it by two spoonfuls of clear gravy (No. 404), and the Madeira from the marinade; let the liquid fall to a glaze while turning the noisettes over, then take them out and pare them of equal size. Cover one side of each with a layer of consistent soubise puree (No. 723), smooth them dome form, and range on a buttered baking sheet: coal them over with a layer of reduced and nearly cold espagnole sauce (No. 414). and then push them into a slow oven to glaze.

Lay each separate noisette on a thin slice of fried bread also covered with soubise and dress on a very hot dish.

(1611). Noisettes Of Mutton, Provencal Style (Noisettes De Mouton A La Provencale)

Select large mutton fillets; remove the fat and skin, then cut them up on the bias into four-ounce slices; flatten and pare them round-shaped (after they are pared they should weigh three ounces each), then salt over. Chop up the parings very finely, have an equal quantity of salt pork and cut-up ham, each chopped separately and mixed after, and a handful of soaked and pressed bread-crumbs; season with salt, pepper, and nutmeg. With this preparation make some small cakes the same size as the noisettes; dip them in beaten eggs and roll in fine bread-crumbs; fry them in butter the same time as the noisettes, drain, dry and lay the noisettes on top of the forcemeat cakes; glaze them over and pour some Provencal sauce (No. 529) around and serve.

(1612). Noisettes Of Mutton With Cooked Pine Herbs (Noisettes De Mouton Aux Fines Herbes Cuites)

Pare some mutton fillets, remove all sinews and fat, then cut them up into slices; pare them round: fry in butter, season, drain off the butter and add some cooked fine herbs (No. 385), and half-glaze sauce (No. 413). Dress the meat on round slices of bread cut a quarter of an inch thick by two inches across, fried in butter and laid on a dish; pour the sauce over and serve.