Cut twenty-four escalopes of beef as before, but not half so thick, put
four tablespoonfuls of forcemeat (No. 120) in a basin with two spoonfuls
of chopped lean ham and the yolk of an egg, mix well together, then lay
twelve of the escalopes of beef upon the table, put a little of the
forcemeat on each, spread it all over with a knife, lay a very thin
slice of cooked ham, fat and lean, upon each, spread a little more of
the forcemeat over, then lay one of the other twelve escalopes upon
each, season with a little pepper and salt; egg over with a paste-brush,
and throw them into bread-crumbs and chopped parsley mixed, take them
out, beat lightly with your knife, and fry carefully in a sauté-pan with
lard, dress them in a crown, glaze and have ready the following sauce:
put an ounce of glaze in a sauté-pan, with two spoonfuls of broth and
two of white sauce; when boiling, add half an ounce of very fresh
butter, half a teaspoonful of sugar, and a little lemon-juice (do not
let it boil after you have put in the butter), sauce over and serve.