à la Milanaise,
No. [1258].)
[1374—CÔTELETTES D’AGNEAU DE LAIT
MORLAND]
Slightly flatten the cutlets, dip them in beaten egg, and roll them in finely-chopped truffle, which in this case answers the purpose of bread-crumbs. Press the truffle with the flat of a knife, that it may thoroughly combine with the egg, and cook the cutlets in clarified butter. Dish them in a circle; garnish the centre of the dish with a mushroom purée (No. [2059]), and surround the cutlets with a thread of buttered meat glaze.
[1375—CÔTELETTES D’AGNEAU DE LAIT
NAVARRAISE]
For twelve cutlets, make a preparation consisting of four oz. of ham, four oz. of cooked mushrooms, and one-half oz. of chopped, red capsicums; the whole being cohered by means of a very reduced Béchamel sauce, flavoured with truffle essence.
Grill the cutlets on one side only, and garnish them on their grilled side with a tablespoonful of the above preparation, which should be shaped like a dome upon them.
Set the cutlets upon a tray as soon as they are garnished; sprinkle the surface of the preparation, covering them with grated cheese and melted butter, and place them in the oven, that their cooking may be completed and the [gratin] formed. Meanwhile, toss twelve seasoned half-tomatoes in oil. Dish these tomatoes in a circle; set a cutlet upon each, and border with a thread of tomato sauce.
[1376—CÔTELETTES D’AGNEAU DE LAIT
NELSON]
Grill the cutlets, and, at the same time, prepare as many bread-crumb [croûtons] as there are cutlets, and of exactly the same shape as the latter. Fry the [croûtons] in butter, and coat them with foie-gras purée.