Roast a fore-quarter of lamb with vegetables (see No. 417), and when
done cut out the shoulder very round, cut off all the meat from it, and
mince it very fine, with half a pound of cooked ham, twenty button
mushrooms, and six middling-sized French truffles; then put a
teaspoonful of chopped eschalot in a stewpan, with a teaspoonful of
salad oil; fry them of a light yellow colour, add a quarter of a
tablespoonful of flour (mix well), half a pint of stock, and a pint of
white sauce; let it boil, keeping it stirred, add your meat and the
other ingredients, season with pepper and salt, and when boiling add the
yolks of two eggs; stir them in quickly, and pour the whole into the
place you cut the shoulder from; egg it over with a paste-brush,
sprinkle bread-crumbs and grated Parmesan cheese over, brown it lightly
with the salamander, dress upon your dish, pour a sauce bechamel à la
crème (No. 56), rather thin, round and serve.