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MAINTENON CUTLETS (Gouffe's method)

Take some double cutlets, each with two bones, and remove one of the bones from each. Split open without separating at the top. Spread a little D'Uxelles sauce inside, refold them, then broil four minutes on each side. Spread a little D'Uxelles on a dish, lay the cutlets on this, and pour D'Uxelles sauce over. Place in a hot oven for four minutes, and serve. D'Uxelles may be made by frying equal quantities of chopped mushroom, shallot, parsley, and lean ham in butter for five minutes. D'Uxelles sauce is this preparation with good brown sauce stirred into it.