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LAMB CUTLETS (a la Soubise)

Trim the cutlets, lard them crosswise (see LARD, To). Put one ounce of butter in a sautepan, or stewpan, and when hot put in the cutlets, and cook them over a brisk fire, turning them two or three times. Dish them up in a circle on a thin border of mashed potatoes. Pour round them a good brown sauce well reduced, and serve with Soubise sauce. (See SOUBISE SAUCE.)