Cutlets spread with a highly flavored mince in stiff sauce, dredged with bread crumbs and baked brown.

Prepare the cutlets (chops) as for broiling, lay in a pan and bake half-done so that they will retain their shape afterwards.

Mince an ounce each of ham, mush-rooms, young onions, little parsley and crush a clove of garlic ana mince it. with the rest. Take a spoonful each-of flour and butter, stir them over the-fire and add water to make a sauce thick as paste; stir the minced ingredients in. Spread a teaspoonful on each cutlet, round it over and cover with bread crumbs or cracker meal and brown them in the oven. Serve a spoonful of Allemande sauce in the dish and the cutlet in it and garnish with a strip of toast.