(1681). Lamb Cutlets, Mueillo (Cotelettes D'Agneau A La Murillo)

Pare twelve lamb cutlets having them both wide and thin; range them in a sautoir with hot butter, laying them all one way; cook on one side only, then drain and cover this cooked side with slightly cold minced mushrooms reduced and thickened with some good bechamel (No. 409) finishing with a dash of cayenne pepper, smooth the surface of these mushrooms nicely, dredge over with grated parmesan. sprinkle with melted butter. Return the chops to the sautoir. and set it in the hot oven to finish cooking and brown. Dress them at once on separate plates with a little halt-glaze | No. 400) on the bottom and hand them to the guests.

(1682). Lamb Cutlets A La Nubian (Cotelettes D'Agneau A La Nubienne)

Cook and dress them the same as cutlets a la minute (No. 1680), garnish the center of the circle with minced traffics minced mushrooms, rounds of red beef tongue cut one inch across, and an eighth of an inch thick, the whole mingled with veloute sauce (No. 415) and essence of mushrooms (No. 392). Place around the edge of the dish a few ball-shaped rice croquettes an inch and a quarter in diameter and serve the whole very hot.

(1683). Lamb Cutlets A La Perigueux (Cotelettes D'Agneau A La Perigueux)

Prepare one pound of chopped forcemeat (No. 65), season highly and add four ounces of finely chopped truffles. Pare twelve lamb cutlets, keeping the end bones quite short and only leaving the kernel meat on; beat them down thin, then lay in a sautoir with hot butter, simply to stiffen the meat, remove at once on a baking sheet; cover with a buttered paper and let get partially cold under the pressure of a weight, or in the press ( Fig. 71), afterward covering both sides of the meat with a layer of the above forcemeat; enclose them separately in square pieces of pork "crepinette " or kall fat, broil nicely over a slow tire and dress on a very hot dish, pouring a little clear gravy (No. 404) into the bottom of it. Serve with a sauce-boat of Perigueux sauce (No. 517), to which is mixed some pearl chicken forcemeat quenelles (No. 154).

(1684). Lamb Cutlets A La Pompadour (Ootelettes D'Agneau A La Pompadour)

Prepare this dish with twelve tine well pared lamb cutlets seasoned with salt and pepper, then fried in butter; set them under a weight, wipe dry and cover both sides with a thoroughly reduced cold soubise (No. 723); dip them in beaten eggs and bread-crumbs, then fry again slowly in clarified butter and dress on a garnishing composed of flageolet beans, quarter inch balls of carrots-and turnips. The whole mingled with Pompadour sauce ( No. 525).

(1685). Lamb Cutlets A La Robinson Cotelettes D'Agneau A La Robinson)

Season eight fine cutlets with salt and pepper, then fry them in butter. Apart from this cut up some chicken livers into three-eighths of an inch squares, cook them briskly in butter for a few minutes, and dress the chops in a circle, garnish the handles with frills (No. lo) and lay the drained livers in the center; pour over a Madeira half-glaze sauce (No. 413) with line herbs.