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Fried Lamb Cutlets

Trim the outer skin of two breasts of lamb, place them in a saucepan, cover with veal stock, and boil slowly. Prepare a veal forcemeat, season highly with herbs and spices, and bind it with a raw egg. When the breasts of lamb are tender bone them and spread the forcemeat over the inside, laying them one on top of the other. Place them between two dishes with a heavy weight on top and leave them for several hours. Take some small bones from the ribs, trim to the shape of cutlet bones and blanch them. Cut the cold breasts into pieces, forming them into the shape of cutlets. Beat two whites and three yolks of eggs together with two tablespoonfuls of oiled butter, the butter being mixed in a drop at a time; brush the cutlets over with a paste brush dipped in the beaten egg mixture, roll them in fine white breadcrumbs that have been seasoned with salt, pepper and, if desired, a small quantity of cayenne pepper. Leave the cutlets for twenty or twenty-five minutes, then egg and breadcrumb them again, proceeding as before; leave again for half an hour, then give them a third coating of egg and bread crumbs. Place a large lump of butter or clarified fat in a large stewpan, place it over the fire until a blue smoke arises, then put in the cutlets and fry to a nice brown. When done drain the cutlets on a sheet of kitchen paper for a minute, stick one of the whitened bones in each and fasten a small paper frill round them. Pile some mashed potatoes in the center of a hot dish, lean the cutlets against them, garnish with fried parsley, and serve with demi-glaze sauce.