(1673). Lamb Cutlets A La Clemence (Cotelettes D'Agneau A La Clemence)

Have ten well-pared fine cutlets seasoned with salt and pepper: saute them in butter, dress crown-shaped and till the inside with a ragout made as follows: To a veloute sauce (No. 415) add some meat glaze. (No. 403) good Madeira wine and lemon juice, also escalopsof lamb's sweetbreads fried in butter with minced mushrooms. Between each cutlet lay a round slice of salted, unsmoked red beef tongue cut three-sixteenths of an inch in thickness and one inch and a half in diameter; garnish around with fine Julienne potatoes (No. 2792); trim the cutlet handles with frills, and serve very hot.

(1674). Lamb Cutlets A La Durand (Rotelettes D'Agneau A Ladurand)

Pare eight lamb cutlets chosen from the covered sides of the rack; suppress the spinal bone and fibrous skin from the rib bones, flatten them slightly, season and saute them in butter, turning them over when they are half done, and finish cooking them properly. Prepare some very thin pancakes (No. 3078), cut them into heart-shapes, having them slightly smaller than papers would be, as there is no necessity to plait them; push a string of quenelle forcemeat (No. 92) through a pocket on the edges and on half the hearts only, put a little cooked fine herb sauce (No. 461), in the center, lay a cutlet over this, with some more of the sauce above; close and fasten the pancake hermetically together, and range them all on a buttered dish, set it in a slack oven forten minutes, sprinkle butter over and serve on the same dish with a half-glaze sauce (No. 413) poured around.

(1675). Lamb Cutlets A La Gavardi (Cotelettes D'Agneau A La Gavardi)

Season eight fine lamb cutlets; range them in a sautoir lined with fragments of salt pork; roots and sliced onions; moisten to their height with stock (No. 194a) and cover with another piece of the pork; reduce the liquid slowly, remoisten once more, and finish to cook while glazing. Braise separately some rings of blanched carrot, and the same quantity of medium-sized onions each one weighing about an ounce, have also some braised lettuces (No. 2754), dress the cutlets on a dish in a circle, garnish the center with as many of the lettuces as there are cutlets and on each cutlet lay one of the carrot rings with an onion in the center, glaze the whole with meat glaze (No. 402). Reduce the braise stock after it has been strained and freed of fat, with a little espagnole (No. 414) and Marsala wine: serve this in a sauce-boat.

(1676). Lamb Cutlets, Giralda (Cotelettes D'Agneau A La Giraldal)

First saute ten line cutlets, then set them under a weight and pare them when cold. Cut some sweet Spanish onions into three-sixteenth of an inch square pieces, blanch and cook them in butter, not allowing- them to attain color, then add the same quantity of cooked sweet Spanish peppers and thicken the whole with a well-seasoned and reduced veloute (No. 415), allow it to cool, mask the cutlets with this preparation, smooth nicely dome-shaped and cover over with a well-reduced allemande sauce (No. 407); bestrew grated parmesan over and brown in the oven. Pour a supreme sauce (No. 547), finished with shrimp butter (No. 587) in the bottom of the dish, garnish the cutlet handles with frills (No. 10) and range them on top of the sauce.