Mutton Cutlets à la Rachel.
- Ingredients—Some mutton cutlets.
- Foie gras.
- Brown sauce.
- Macédoine of vegetables.
- Mashed potatoes.
- Truffle.
- Pigs' caul.
Method.—Plainly fry some mutton cutlets, coat one side of each cutlet with the foie gras, smoothing it with a knife dipped in hot water.
Lay a small piece of truffle on each cutlet and cover them with pigs' caul.
Put them on a baking-sheet in a moderate oven for about a quarter of an hour.
Dish them on a border of mashed potatoes.
Pour brown sauce round them, and put a macédoine of vegetables in the middle.