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Brown Bread-crumbs

One teaspoonful of Parmesan (grated).

Trim your cutlets, fry them, and press them until cold; remove all outside pieces, so that each cutlet may be the same size and shape. Put the soubise sauce in a sauté-pan; add the mushrooms, shalot, onion, garlic, pepper, and salt; when they have cooked ten minutes, take out the garlic, stir in the yolks of egg, and cook well, also the parsley; this will now form a stiff paste, which must be put on the cutlet on one side only. Sprinkle over each cutlet a little browned bread-crumb, to which has been added the Parmesan cheese. Put them in the oven to get hot through, dish them up, and serve with brown sauce or demi-glaze.