Braise the cutlets. The sauce is made as follows: One stick of horse-radish scraped, four shallots, one bay-leaf, a little thyme, a little raw ham chopped, a little nutmeg, pepper and salt, one dessertspoonful of sugar, a tablespoonful of vinegar, the same quantity of sherry, and one ounce of butter. Simmer it over a slow fire for twenty minutes, then add a little white sauce, the yolks of two eggs, and a little cream. Stir over the fire until it begins to simmer; then pass it through a hair-sieve and spread on one side of the cutlets. Strew on a little Parmesan cheese, and brown the cutlets in the oven. Dish them up with a little good gravy.