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LAMB CUTLETS (a la Jardiniere)

Trim neatly twelve cutlets (or any other desired number). Melt two ounces of butter, and dip the cutlets in on both sides. Sprinkle a little pepper and salt on them, and cover them with bread-crumbs; then grill them over a clear fire for five or six minutes, turning them every minute. As soon as they feel firm they are done. Pile up the vegetables composing the jardiniere, garnish in the centre of a hot dish (see JARDINIERE) and stand the cutlets upright all round. Slip a little paper frill on each bone and serve at once.