A guide to modern cookery

the sauce, and allowing one small tablespoonful of it for each cutlet. Half-grill the cutlets; dry them, and cover them, on both sides, with the reduced sauce. As soon as the cutlets have received their coat of sauce, dip them, one by one, into beaten egg (_anglaise_); roll them in very fine bread-crumbs mixed with grated Parmesan. Thoroughly press this coating of bread-crumbs with the flat of a knife, that it may adhere well to the egg and produce a crust at the close of the operation. This done, set the cutlets in a sautépan of very hot, clarified butter, and brown them on both sides. Dish the rizotto in a very even layer; set the cutlets in a circle on the rice, and fix a frill to the bone of each. 1372—CÔTELETTES D’AGNEAU DE LAIT MARÉCHALE Treat the cutlets _à l’anglaise_, and cook them in clarified butter. Dish them in a circle, with a fine slice of truffle upon each; and, in their midst, set a nice heap of asparagus-heads cohered with butter. 1373—CÔTELETTES D’AGNEAU DE LAIT MILANAISE Treat the cutlets _à l’anglaise_, but add to the bread-crumbs the quarter of their weight of grated Parmesan. Cook the cutlets in clarified butter. Dish them in a circle, and, in their midst, arrange a garnish “à la milanaise” (see Côte de Veau 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