Breadcrumbs. One carrot. Four gherkins. Three truffles. Three mushrooms. Salt and pepper. (Sufficient for six.)
Scrape and wash the carrot, then boil it until tender. Cut it and the gherkins, truffles, and mushrooms into shreds like matches. Chop the ham finely, and trim the cut-lets neatly. Mix together the ham, crumbs, and a good seasoning of salt and pepper. Beat up the yolks of the eggs on a plate, brush each cutlet over with egg, then coat it with crumbs, etc., pressing them firmly on with a knife. Melt the butter in a frying-pan; when it is hot, put in the cutlets and fry them a pretty brown on either side.
Meanwhile, cook the whites of egg, either by poaching them or steaming them in a small cup. Cut them into strips like the vegetables. Heat the strips of vegetables and white of egg in a little stock or gravy. Put a cutlet frill on the bone of each, and arrange the cutlets in a circle on a hot dish. Garnish with the strips of vegetables and pour some Reform sauce round.