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CUTLETS, LAMB (a la Dauphine)

Cut two pounds of cutlets from the best end of the neck, shape them neatly, trim off the fat and skin, and leave about an inch of bone bare. Put a quarter of a pound of butter into a stewpan. Let it get quite hot, then fry the cutlets in it for a few minutes, but do not let the butter brown. Drain them, and let the butter cool; mix with it the yolks of three eggs. Pass the cutlets through it until they are thickly covered. Strew bread-crumbs over them and fry them once more. Dish them in a circle, with a puree of green peas in the middle of the dish. Time, half an hour. Probable cost, 1s. per pound. Sufficient for four or five persons.