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.
Epigrammes.
- Ingredients—The rib part, which was sawn off the mutton cutlets.
- Egg and bread-crumbs.
Method.—Boil the mutton until the bones can be easily removed.
Press it, and, when cold, cut it into cutlets or other shapes.
Egg and bread-crumb twice, and fry in hot fat (345°) in a frying-basket.
Dish on a border of mashed potatoes, and pour brown sauce round them.