Mutton Cutlets à la Macédoine.
- Ingredients—Part of best end of neck of mutton.
- 1 egg.
- Bread-crumbs.
- 3 oz. of clarified butter.
- Seasoning.
Method.—Saw off the chine bone, and the ends of the rib bones, leaving the cutlet bone three inches in length.
Cut the cutlets with a bone to each, and beat them with a cutlet bat to about half an inch in thickness.
Trim them, and leave half an inch of the rib bone bare.
Season, egg and bread-crumb, and fry in clarified butter in a sauté pan for five or seven minutes.
Dish on a border of mashed potatoes, put a macédoine of vegetables in the centre, and pour brown sauce round them.
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.