For these braise a nice neck of lamb carefully, with vegetables, Ac., and when pressed and cold, cut out the cutlets and trim them neatly, masking them pretty thickly with mint aspic (i.e., three tablespoonfuls of mint sauce stirred carefully into half a pint of just liquid aspic and used when setting); dish them en couronne with a nice mayonnaise of asparagus points, or young green peas in the centre. The noisettes, or boneless cutlets, may be masked in the same way, and served on artichoke bottoms delicately seasoned with a few drops of oil and tarragon vinegar and a seasoning of pepper and salt, either with or without the mayonnaise in the centre.