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Bread-crumbs (Trim the cutlets egg)

Trim the cutlets, egg and bread-crumb them, and fry them in butter. Dish them on a border of mashed potatoes. Stir the tongue, truffles, and macaroni into the white sauce, and serve in the centre of the cutlets; pour the brown sauce round, and serve.

Mutton Cutlets à la Provençale.

Ingredients.

Three pounds of the best end of a neck of Mutton.

Half a pint of White Soubise Sauce.