Saddle of Lamb a la Villeroi

Prepare a saddle of lamb as directed in the foregoing case; and when pressed, cold, and trimmed, place it on a buttered baking-sheet, mask it over with a coating of stiff Allemande sauce, and, as soon as this is set perfectly cold and firm, egg it over with a brush dipped in beaten egg; crumb over the surface with some fried bread-crumbs of a very light colour, mixed with a spoonful of grated Parmesan cheese; and about half an hour before dinner-time, set the saddle in a rather slow even to get warm, taking care to prevent it from gaining a dark colour. When done, garnish it on its dish, with any of the ragouts recommended in the preceding number.