They are choice rib chops of lamb or mutton the bones scraped, half-cooked in a pan to shrink them, seasoned, spread on one side with a thick, white sauce, sprinkled with cut truffles baked in a buttered pan in the upper part of a hot oven to get a yellow-brown, served with paper frills upon the bones, The garnish for a breakfast dish may be a border of shapes of thin toast and for dinner a bed of peas or other accompaniment. To make the sauce, as good a way as any is to make a white roux of four ounces butter and the same of flour; and when they have been stirred over the fire until well cooked, add but half quantity of liquor (either broth or liquor from a can of mushrooms), which will be about two cups, and cook well with constant stirring. Season with salt and white pepper, set the sauce away to get cold, then use it as ab ve named, spreading it thickly on the cutlets and smooth over with a wet knife before putting on the trfflues. Small triangles of thin toast are best to border a large dish as these cutlets must lie flat with the frilled ends outwards.

Cost: 20 cutlets 60, truffles 100, sauce, etc., 20; $1 80.

Named for Madame de Maintenon, a lady of the French court.