Required: One and a half pounds of the best end of neck of mutton. One gill of Soubise sauce. Half an ounce of butter. Two mushrooms (finely chopped). Two shallots or one onion (finely chopped). One dessertspoonful of chopped parsley. Two yolks of eggs. Pepper and salt.

A quarter of an ounce of grated Parmesan. One teaspoonful of brown breadcrumbs.

Cut the meat into cutlets, and trim each one neatly; fry or braise them, and press them flat till cold between two dishes, with a weight on the top one.

Melt the butter in a saucepan, and fry the mushrooms and shallots for a few minutes without burning them. Drain away the butter, then add the Soubise sauce, and stir till it boils. Let it continue to boil for two or three minutes, then remove the saucepan from the fire, whisk in the yolks of the eggs and cook them, without boiling, until quite thick; then add the parsley, and season to taste.

Spread one side of each cutlet quite thickly with this mixture, being careful to coat the same side of each cutlet, so that, when arranged in a circle with the coated side up, the bones shall curve all in the same direction from the centre. Mix the breadcrumbs and cheese together, and sprinkle them over the cutlets; then put them into the oven to get thoroughly hot.

Dish them in a circle of mashed potatoes with Espagnole or Demiglace sauce poured round them. If liked, some of the mixture used for coating the cutlets may be piled in the centre. Cost, 2s. 3d.