Place a grilled cutlet on each coated [croûton], and a slice of truffle on the kernel of each cutlet. Now, by means of a [454] ]piping-bag, fitted with an even pipe, cover the cutlets with some soufflé au Parmesan (No. [2295a]
); dish them in a circle, and put them in the oven for five minutes, that the [soufflé] may poach.
After withdrawing them from the oven, garnish the centre of the dish with a heap of asparagus-heads, cohered with butter.
[1377—CÔTELETTES D’AGNEAU DE LAIT FARCIES A LA PÉRIGUEUX]
Cook the cutlets in butter on one side only, and cool them under slight pressure.
Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No. [193]), which should have received a copious addition of chopped truffles. Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray. Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.
Dish them in a circle, and pour a Périgueux sauce in their midst.
[1378—EPIGRAMMES D’AGNEAU]
A lamb “epigram” consists of a cutlet, and a piece of braised breast, cooled under slight pressure and cut to the shape of a heart of the same size as the cutlets. The cutlets and the pieces of breast must be treated [à l’anglaise], and [sautéd] or grilled according to circumstance.
Epigrams should be dished in a circle, the cutlets and the pieces being alternated.