(1677). Lamb Cutlets, Leverrier (Cotelettes D'Agneau A La Leverrier)

Broil some well pared, first cut cutlets; have as many one and three-quarter inch diameter tin rounds with slightly raised edges; butter and decorate the bottoms with a star each point of which should be formed one half of tongue and the other half of truffle. Cover the cutlets with a layer of forcemeat and place them in buttered bottomless cutlet-shaped molds, so that the cutlet is enveloped in forcemeat and fills them up entirely: smooth well the surface and then turn over on the widest part, the star decorated tin round, so that the decoration is exactly on the kernel. Put them for a few moments into a moderate oven and after the forcemeat is poached, lift off both the tin round and.the mold molding the chop. Pare some artichoke bottoms two inches in diameter, season and fry them in butter, then dress them flat in a circle and lay a cutlet on top of each; trim the handles with frills (No. 10), pour a little half-glaze (No. 400) in the bottom of the dish and serve separately a half-glaze sauce (No. 413) with orange juice and butter added at the last moment.

(1678). Lamb Cutlets A La Maintenon (Cotelettes D'Agneau A La Maintenon)

Trim, pare and season twelve lamb cutlets; saute them over a brisk fire, having them rare, then drain, wipe and cover both sides with a well-reduced soubise sauce (No. 543), into which some cooked fine herbs (No. 385) and chopped parsley have been added; when cold dip in beaten eggs, thru roll in bread-crumbs and grated parmesan, smooth the surfaces with the blade of a knife and saute them in clarified butter; dress each cutlet on a peeled, halved and pressed out tomato already fried in butter, and surround the whole with three-quarters of an inch in diameter balls of potatoes, blanched and fried in butter; a half-glaze sauce (No. 413) to be served in a sauce-boat.

(1679). Lamb Cutlets A La Maison D'Or (Cotelettes D'Agneau A, La Maison D'Or)

Trim some slices of bread cut three-sixteenths of an inch in thickness, into half heart shapes; fry them in butter and when cold cover the surfaces with some foies-gras in terrine. rounding it on the tops and set them in the oven for one instant to heat only. Dress in a circle and place a cooked cutlet on each slice of bread and lay some minced truffles in the center, cover the whole with Madeira sauce (No. 492) and garnish the handles with a frill (No. 10), then serve.

(1680). Lamb Cutlets A La Minute, With Mushrooms, Sauted (Cotelettes D'Agneau Sautees A La Minute Aux Champignons)

Pare a dozen lamb cutlets; season, then cook over a brisk fire in a sautoir with clarified butter, turning them round when a fine color on one side; brown both sides alike and cook them till done, then drain off the butter and baste them with a little melted light meat glaze (No.402) and Madeira, reduce on a quick fire to dry the meat on both sides. Lay the cutlets on a dish, trim the handles with a frill (No.10) and dress them crown-shaped, have Madeira sauce (No. 492). add to it some minced mushrooms, and pour the whole into the center of the crown or else in a croustade.