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LAMB CUTLETS (a la Princesse)

Trim and shape some lamb cutlets neatly, and fry them plainly (see LAMB CHOPS, FRIED), letting them be rather underdone than otherwise. When half cold dip each cutlet into some good melted butter, flavoured with mushrooms. Place them upon ice to set the sauce, and afterwards egg, bread-crumb, and fry them in the usual way, and serve with asparagus, green peas, or any other vegetables. Good white sauce should be sent to table in a tureen. Time, twenty minutes altogether to cook the cutlets--ten minutes each time. Probable cost, 1s. per pound. Sufficient, half a dozen for three persons.

LAMB CUTLETS (a la Princesse), another way.

Take a table-spoonful of each of the following ingredients, all finely minced:--Parsley, shallots, mushrooms, and lean ham. Put these into a stewpan with an ounce of fresh butter, and stir them over the fire for five minutes. Add a quarter of a pint of sauce, a little pepper and salt, half a tea-spoonful of powdered sugar, a dessert-spoonful of strained lemon-juice, three grates of nutmeg, and the yolks of two eggs. Stir the sauce over the fire until it thickens, but it must not boil. Partially fry the cutlets, as in the last recipe; when nearly cold dip them into the above preparation, and place them upon ice until the sauce is set. Dip the cutlets in egg and afterwards in bread-crumbs; fry, and serve them with a puree of spinach or green peas. Time, twenty minutes to fry the cutlets--ten minutes each time. The above quantity of sauce is sufficient for a dozen cutlets. Probable cost, 1s. per pound.