No. 468 Saddle of Mutton à la Marseillaise.
Prepare the saddle of mutton exactly as for Polonaise, only when you put in the mince, which you have made rather stiffer, have ready prepared the following purée: cut six onions in small dice, put them into a stewpan with two ounces of butter, let them simmer gently until quite tender, then add half a tablespoonful of flour (mix well), four ditto of white sauce (No. 7), and ten of milk, let it boil twenty minutes, season with a little pepper, salt, and sugar, stir in the yolks of three eggs, stir over the fire a minute to set the eggs, let it cool a little, and spread it over the mince, egg over and bread-crumb the top, put it in a moderate oven half an hour, salamander a light brown, and serve with a sauce Soubise (No. 47) rather thinnish round it.