(1601). Mutton Cutlets With Braised Lettuce (Cotelettes De Mouton Aux Laitues Braisees)

Pare the cutlets as indicated for plain (No. 1590), larding them with medium lardons (No. 2, Fig. 52). Butter the bottom of a sautoir, and cover it with slices of fat pork, slices of veal, carrots, onions, a bunch of parsley garnished with thyme and bay leaf, and a few cloves; lay in the cutlets and moisten to half their height with a mirepoix stock (No. 419), then cover over with buttered paper, let cook to reduce in the oven, being careful to baste frequently, and to add more liquid as quickly as it evaporates, they will take about two hours. Have some lettuce blanched and braised (No. 2754); when done and well drained, dress them in the center of a dish placing the cutlets around after glazing them and trimming the handles with paper frills (No. 10). Strain, remove the fat from the stock and reduce with a little brown sauce (No. 414) and white wine; pass through a tammy and pour a part of it over the meat serving the remainder in a sauce-boat with the cutlets.

Fig. 339.

(1602). Mutton Cutlets With Chiccory, Truffles Or Fried Potatoes (Cotelettes De Mouton A La Chicoree, Aux Truffes Ou Aux Pommes Frites)

With Chiccory

Dress them in a circle when prepared the same as for the marinade (No. 1604), fill the empty space with a chiccory garnishing (No. 2729), serving a half-glaze sauce (No. 413) separately.

With Truffles

Prepare, cook, and dress the cutlets the same as for the above; fill the inside of the circle with finely shredded truffles added to a half-glaze sauce (No. 413) and Madeira wine.

With Fried Potatoes

After they are prepared, cooked, dressed, and glazed, till in the inside of the circle with half inch balls of potatoes sauted in butter, and seasoned with salt, parsley, and lemon juice.

(1603). Mutton Cutlets With Cucumbers (Cotelettes De Mouton Aux Concombres)

Prepare and cook the cutlets the same as with braised lettuce (No. 1601); when done dress them crown-shaped, and fill the inside of the circle with cucumbers cut the shape of a clove of garlic, cooked in stock (No. 194a), drained, and mingled with cream bechamel sauce (No. 411).

(1604). Mutton Cutlets With Marinade (Cotelettes De Mouton A La Marinade)

Select two racks of mutton having the meats tender and well matured, remove the remainder of the breast leaving the cutlet bones only four inches long, also remove the neck as far down as the third cutlet; saw off the spinal bone without injuring the fillet as far as the joints of the cutlets, then cut from each rack either five, six, or even seven cutlets according to the thickness of the meat, each one when pared ought to weigh four ounces. Pare the meat from the end of the bone, about one inch deep to make a handle, then flatten each cutlet lightly and suppress the fibrous skin on the fat, also the skin adhering to the inside of the bone; salt over and dip the cutlets in melted butter, and broil them on a bright fire, only turning them over once to have them retain their blood and be juicy. Glaze, garnish the handles with frills (No. 10), and dress; pour a little clear gravy (No. 404) into the bottom of the dish, and serve with a separate marinade sauce (No. 496).