A guide to modern cookery

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. Place a grilled cutlet on each coated _croûton_, and a slice of truffle on the kernel of each cutlet. Now, by means of a 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