1474 | Filets d’Agneau en Papillotes à la H. McConnell.
—Have in a pan on the fire one tablespoonful of butter, with one medium sized, sound, shelled, chopped shallot; let gently cook for three minutes, without allowing it to get brown; then add six finely chopped mushrooms, one teaspoonful of freshly chopped parsley. Season with half a pinch of salt and a saltspoonful of pepper. Cook for five minutes, mixing all well together meanwhile; then add one tablespoonful of Espagnole sauce (No. 151), and boil for one minute longer. Remove it from the fire, and lay it aside until further action.
Cut out from a fine, tender leg of lamb six equal-sized nice fillets; neatly pare them, evenly season them with a tablespoonful of salt and a heaped teaspoonful of pepper. Fry them for one minute on each side in a pan on the hot range, with a very little butter; then place each fillet on a dish and let cool for at least one minute.
Cut out six equal pieces of paper in heart-shapes, oil them evenly, then arrange a very thin slice of lean, cooked ham on one side of each oiled paper, then place one teaspoonful of the above preparation over each slice of ham, then a fillet, another teaspoonful of the preparation, and lastly, one more thin slice of cooked ham. Cover with the second part of the paper, close by folding the edges firmly, one fold overlapping the other, and when all done, arrange them in a baking-pan, place them in a moderate oven to cook for five minutes. Remove from out the oven; neatly dress them on a hot serving-dish, and send to the table with a pint of hot financière garnish (No. 246) in a separate bowl.