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The Yolk of an Egg

Pepper. Salt. A few drops of Lemon-juice.

Two ounces of chopped Marrow.

Trim the cutlets neatly, and cook them in a sauté-pan in a little stock covered over with a buttered paper. While these are cooking prepare the farce as follows: cook the butter and shalot together, then add the flour and cook well, stir in the mushrooms, parsley, yolk of egg, stock, pepper, salt and lemon-juice; let these cook without boiling, stir in the marrow and turn the farce out to cool. Mask the cutlets with this, smooth- G2 ing it over with a knife dipped in water; egg and bread-crumb, and fry in hot fat; dish up in a circle with the sauce poured over, and some nicelycooked macaroni in the centre. Sauce for the above will be found amongst the sauces: Ambassadrice Sauce.