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Chopped Aspic (Lettuce Braise the lamb)

Lettuce. Braise the lamb in the usual manner; when cold, trim it, and season each cutlet. Add glaze, aspic, sherry and gelatine to the brown sauce, blend thoroughly together and coat each cutlet with it. When set pour over a little extra liquid aspic. To dish up, have a centre of macédoine, mixed with a little mayonnaise, arrange cutlets round, and decorate with chopped aspic and lettuce. Brush the cutlets with a little glaze before coating with sauce. A little mint sauce brushed over before the brown sauce is an improvement to the flavour. A little chopped tarragon and chervil added to the macédoine improves it.