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Cutlets A La Duchesse

Cut the neck of lamb, about two pounds, into cutlets; trim them and scrape the top of bone clean; fry in butter and let them cool. Put into a pan three mushrooms and a sprig of parsley, chopped fine, a piece of butter size of an egg; stir over the fire until very hot; then pour over a cupful of white sauce-the yolks of three eggs well beaten. Stir constantly until about the consistency of thick cream, being very sure that it does not scorch, nor boil. Dip each cutlet into it, covering well with the sauce; again set away to cool. Then dip in egg, and roll in crumbs and fry a pretty brown. Elegant.