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Breast Of Lamb, With New Potatoes

Trim and prepare them in the same way as the foregoing; bread crumb the cutlets, first dipped in beaten egg, and then in clarified butter; bread crumb them the second time; put them in shape with the blade of a knife, and put in pan with a little clarified butter. When about to send to the table, fry the cutlets of a light color, drain them on a sheet of paper and glaze lightly; dish them up and serve some white sauce under them. They may be served with all kinds of vegetable garnishes.