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.