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, Carottes Glacées pour Garnitures), and surround the cutlets with a thread of buttered meat glaze.