(1686). Lamb Cutlets A La Signora (Cotelettes D'Agneau A Lasignora)

Pare twelve lamb cutlets leaving on only the kernel and the bone; spilt them in two through their thickness, season and stuff each one with a slice of truffle an eighth of an inch thick; substitute quenelle forcemeat (No. 92) for the fat that has been removed so as to give the chop its original shape. Dip them in beaten eggs, roll in bread-crumbs, smooth the surfaces with the blade of a knife, then fry the cutlets in clarified butter (No. 16); drain and place paper frills (No. 10) on the handles. Dress in a circle and pour into the center a well buttered supreme sauce (No. 517) into which chopped truffles have been added.

(1687). Lamb Cutlets A La Talma (Cotelettes D'Agneau A La Talma)

Fry twelve lamb cutlets, keeping them quite rare; lay them under a light weight or in the press (No. 71) and when partly cold, pare and dip them in a rather thick, nearly cold bechamel sauce ( No. 409); range them on a sheet of buttered paper and on every cutlet place a slice of foies-gras, cover this over with more bechamel and when partly cold, dredge over with bread-crumbs and trim well the cutlets, removing the excess of sauce, strew with a little parmesan cheese, pour on a little butter and brown to a fine golden color in the oven, trim the handles with a frill (No. 10) and dress in a circle filling the center with minced fresh mushrooms mingled with supreme sauce; No. 547) and lay around thin round slices of truffle pouring a little half-glaze sauce (No. 413) over these, and serve.

(1688). Lamb Cutlets A La Turenne (Cotelettes D'Agneau A La Turenne)

Pare a dozen nice cutlets taken from the covered ribs of the racks and suppress the spinal bone and fibrous skin from the ribs; make a gash across the middle of the kernel and fill it up with a cooked fine herb preparation ( No. 385), mingled with a little half-glaze (No. 400) and thickened with egg-yolks. Bread-crumb and fry them in butter, trim the handles with a frill (No. 10), dress the cutlets crown-shaped and cover with a buttered half-glaze sauce (No. 413) into which hits been added some mushrooms and stuffed olives (No. 695).

(1689). Lamb Cutlets A La Victor Hugo (Cotelettes D'Agneau A La Victor Hugo)

Season the cutlets with salt and pepper, coat them over with oil and broil nicely till done; cover each one with well-buttered and consistent bearnaise sauce (No. 433), into which has been added some grated fresh and very white horseradish, lay on every cutlet a round slice of truffle warmed in a little meat glaze (No. 402) and Madeira wine, dress the cutlets in a circle, pour a little half-glaze sauce ( No. 413) around the cutlets; trim the handles with a frill (No. 10) and serve.

(1690). Lamb Cutlets Breaded, Sauted And Broiled (Cotelettes D'Agneau Panees Sautees Ou Grillees)

Sauted, - Pare ten lamb cutlets into good shape, flatten, season and dip them in beaten eggs to roll after in bread-crumbs; smooth the surfaces with the blade of a knife and then put them in a sautoir with hot purified butter (No. 16), cook on both sides turning them over only once, drain and trimwith fancy frills (No. 10), dress on a very hot dish and serve.

Broiled

Bread-crumb the cutlets the same as when sauteing them; eight minutes before serving, roll them in melted butter, broil over a slow fire turning them on both sides: take them off when dune and lay them on a plate, trim with fancy frills, then dress them in a circle on a very hot dish pouring a little clear gravy (No. 404) into the bottom.