Required : About two pounds of best end neck of mutton. A small jar of pate de foie gras. An artichoke bottom for each cutlet.

Chicken a la Romaine. A Jowl cut into joints forms the basis of this dish, which, when served, should be garnished with fleurons of pastry

Chicken a la Romaine. A Jowl cut into joints forms the basis of this dish, which, when served, should be garnished with "fleurons" of pastry

A little butter,tarragon vinegar, salt and pepper. For the sauce :

Two or three mushrooms.

One pint of brown sauce.

One ounce of glaze.

One wineglass of sherry.

One small onion.

Two truffles.

A bunch of parsley and herbs.

Half an ounce of butter.

A pinch of castor sugar.

If possible, a few bones. (Sufficient for about eight.)

Trim the cutlets neatly; split open the round, lean portion of each cutlet, so that it can be opened like a book. Spread a layer of foie gras in the middle, and close the other flap down on it, securing it with a tiny skewer. When all the cutlets are done, grill them for about four to eight minutes, according to their thickness.

If preserved artichoke bottoms are used, they will merely require heating through in a little butter; if fresh artichokes are being used, boil them until tender. In either case sprinkle the artichokes with salt, pepper, and a few drops of vinegar. Arrange the cutlets and artichoke bottoms alternately on a hot dish, and pour the sauce over.

To Make the Sauce. Melt the butter in a saucepan, put in the sliced onion. and, if possible, a few herbs. Fry these a good dark brown. Add the sauce, glaze, and a pinch of castor sugar. Let the sauce simmer gently for about fifteen minutes, and skim it carefully. Strain the sauce, add the wine, and, if required, more salt and pepper. Stir in the finely chopped truffle, and pour the sauce over the cutlets.