(1597). Mutton Cutlets A La Savary (Cotelettes De Mouton A La Savary)

Obtain a rack of mutton of tender meat, take off all the skin, shorten the rib bones and cut the rack into even thick cutlets. (The cutlets are to be cut more or less thick according to the thickness of the meat.) Suppress the hard skin covering the fillets, round the meat neatly cutting the tops into a point, and remove all superfluous fat. Make a handle to the cutlets by removing the fat from about one inch of the end and scraping the bone clean. Macerate these cutlets in a cooked marinade (No. 114), drain, wipe dry and fry them in clarified butter; pour off the fat and moisten with meat glaze (No. 403) and Madeira, roll the cutlets in this to glaze them, then dress them in a circle; garnish the handles with frills and fill in the center with a puree of Jerusalem artichokes (No. 704). Serve separately a half-glaze sauce (No. 413) with lemon-juice added and surround with one inch potato balls cooked in the oven with clarified butter, drained, salted, and dressed.

(1598). Mutton Cutlets Breaded, English Sauce (Cotelettes De Mouton Panels, Sauce Anglaise)

Season some well pared cutlets, dip them in melted butter, roll in fine white bread-crumbs, and lay them on the broiler to cook while turning them over - about eight minutes will suffice - when done, of a fine color on both sides, dress and decorate with paper frills (No. 10); serve at the same time a brown English sauce (No. 1571) either separately or underneath the cutlets.

(1599). Mutton Cutlets Breaded With Puree Of Truffles Or With Puree Of Chestnuts (Cotelettes De Mouton Panees A La Puree De Truffes Ou A La Puree De Marrons)

Pare several outlets all of the same thickness, salt and dip them in clarified butter, then roll them in fine bread-crumbs and broil over a slow fire until they are cooked and attain a good color then trim the handle with a paper frill (No. 10), and dress in a circle around a croustade filling this with a puree of truffles (No. 731). Serve a half-glaze sauce (No. 413) apart.

With Chestnuts

Prepare the cutlets as for the above with the only difference that they should not be breaded and the puree of truffles replaced by a puree of chestnuts (No. 712).

(1600). Mutton Cutlets, Russian Style With Horseradish;Cotelettes De Mouton A La Russe Au Raifort)

, Have some well pared cutlets; lard them with cooked ham, then lay them in a sautoir with clarified butter, fry over a brisk fire, moistening with a little Madeira and meat glaze ( No. 402). Pour some well reduced veloute (No.415) into a saucepan, and add to it some freshly grated horseradish, thickening with a few egg-yolks, then put in the whites of the eggs beaten stiff; use this preparation to cover over the larded side of the cutlets; smooth them nicely with a knife, and bestrew with bread-crumbs fried in butter; pour melted butter over and brown in a hot oven, then serve after having trimmed the handles with paper frills and dressed the cutlets flat on a well acidulated Colbert sauce (No. 451), with minced cepes added.