(2471). Cutlets Of Lamb, Imperial (Cotelettes D'Agneau A L'Imperiale)

Trim eight to ten lamb cutlets taken from the rib near the loin of two racks, four from each rack; suppress the chine bone and fibrous skin from the rib bones, pare them, leaving only the kernel on; beat this lightly, replace the fat by lamb quenelle forcemeat (No. 92) so as to give them their original shape, season and fry on both sides in butter; when done drain on a baking sheet and cover with buttered paper, then set them under a light weight to cool; pare them once more. Put into a saucepan a few spoonfuls of tomato sauce (No. 549), strained through a tammy, and dilute it slowly with brown chaudfroid sauce (No. 594); thicken this lightly on ice, remove and dip the cutlets into it one by one, covering them entirely; range them at once on a tray and keep in a cool place to harden the sauce. Detach the cutlets from the sheet, free them of all surplus sauce and trim the handles with fancy favor frills (No. 10); dress in a circle, filling the center with whole asparagus tops seasoned with salt and pepper and dressed with jellied mayonnaise (No. 613); cover the tops of the asparagus with glazed truffles cut in slices, surround the meats with chopped jelly and place around a border of jelly croutons.

(2472). Cutlets Of Lambs' Kernels In Bellevue (Cotelettes De Noix D'Agneau En Bellevue)

Pare and saute twelve lamb cutlets; place them under a lightweight and cut away the kernels; cover these with a brown chaudfroid sauce (No. 594). Decorate an aspic mold and fill it with layers of the kernels and jelly alternated and leave for two hours on ice; then unmold, dress on a dish bottom an inch and a half thick and one inch in diameter larger than the aspic and surround with chopped jelly and jelly croutons. Place a large Bellevue hatelet (No. 2526) in the center.

(2473). Cutlets Of Lamb With Aspic (Cotelettes D'Agneau A Laspic)

Procure twelve cutlets cut from the covered ribs of a spring lamb and nicely pared; lard them with lardons (No. 3, Fig. 52), made of veal udder, truffles and red beef tongue. Line a sautoir with slices of fat pork, place the cutlets over and moisten with white wine mirepoix stock (No. 419); set it on the fire and at the first boil push it into the oven. When done drain and cool off under a weight, pare once more so that the lardons can be seen well. Decorate an aspic mold, range the cutlets inside of it in a circle, placing a crouton of tongue between each one, and pour in sufficient jelly to fill the mold to within a quarter from the top; after this has become firm finish filling the mold with jelly and lay it aside on ice for two hours. When prepared to serve unmold the aspic on a dish, having the basin covered with very firm jelly, or on a small, low, decorated socle. Fill the center with a blanquette of lamb sweetbreads prepared with truffles, and surround the whole with chopped jelly and croutons.

(2474). Cutlets Of Lambs' Kernels With Mayonnaise (Cotelettes De Noix D'Agneau A La Mayonnaise)

Fry twelve fine spring lamb chops; press them under a weight and cut out all the parts except the kernels: pare and replace the trimmings by pate de foies-gras and dip them into a jellied mayonnaise (No. 613) so as to cover them entirely with a thick layer of it. Range some cut-up lettuce leaves on a dish, reserving the hearts for decorating; around the lettuce dress the kernels of lamb and decorate the whole with the lettuce hearts, hard-boiled eggs, anchovies, olives, etc.; surround the edge of the dish with chopped jelly and croutons of the same.