Have a good fleshy rack of mutton with fine, tender pink meat: suppress the superficial skin covering the fat, and cut five cutlets from each rack; remove the .spinal bone and round the tops; they should be thick and pared very little without handles, as they are not garnished with frills; salt over and dip them in melted butter, then roll in fine bread-crumbs. Eight or ten minutes before serving, range them on the broiler all on the same side, and when partially done and a fine color, turn them over to finish the cooking; when they are finished, dress in a circle garnishing the middle with the following: Cut four ounces of gherkins in small fillets like a small Julienne, (No. 318); four ounces of mushrooms, and four ounces of tongue, cut exactly the same as the gherkins; thicken this garnishing with a brown English sauce (No. 1571), finishing with a dash of cayenne pepper.

(1594). Mutton Cutlets A La Macedoine (Cotelettes De Mouton A La Macedoine)

Cut off fine cutlets from a fine rack; pare them the same as if cooked plain (No. 1590), and ten minutes before serving, put them on the fire in a sautoir with clarified butter; when they are done, drain off the butter and replace it by a little clear gravy (No. 404), and white wine; reduce, then roll the cutlets in this glaze to give them a nice gloss; dress in a circle and garnish the center with a macedoine (No. 680). Detach the sauce with a little broth and white wine, and strain it through a tammy over the cutlets.

(1595). Mutton Cutlets A La Marechale (Cotelettes De Mouton A La Marechale)

Prepare and trim some mutton cutlets, as for plain cutlets (No. 1590), season and saute them quite rare in clarified butter; let cool off under a weight pressed lightly on them, then pare and cover both sides of the cutlets with a thin layer of cooked fine herbs (No. 385); place on top of this another thin layer of chicken quenelle forcemeat (No. 89), bread-crumb them English style and range them on a baking tin; pour clarified butter over and brown in the oven; remove, drain, garnish with paper frills (No. 10). Dress them on a crown-shaped trimmed rice croustade, fill the center with some turned truffle's rolled in a little meat glaze (No. 402) and butter and serve separately a half-glaze sauce (No. 413) with essence of truffles (No. 395).

(1596). Mutton Cutlets A La Nelson (Cotelettes De Mouton A La Nelson)

Chop up separately and thoroughly some cooked ham and truffles. Pare a few cutlets, season and dip them in beaten eggs, cover one of their sides with the ham and the other with the truffles, dredging bread-crumbs on both sides, dip them again in the eggs, roll them in the bread-crumbs, and range them in a sautoir with clarified butter; fry over a very brisk fire; when cooked, drain, wipe, garnish the handles with paper frills (No. 10), and dress them in a circle. Pour a little Victoria sauce (No. 557) into the center of the crown and serve more of it in a sauce-boat.