1371—Côtelettes d’Agneau de Lait à la Buloz

Prepare:—(1) a rizotto (No. 2238, Pommes de Terre Parmesane) with truffles, in proportion to the number of cutlets; (2) some very reduced Béchamel sauce, combined with one-half oz. of grated Parmesan per one-fifth pint of 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.