Veal Cutlets a la Seymour

Prepare the cutlets the same as when cooked plain, season and dip in eggs, roll them in chopped up truffles and bread-crumbs and fry in clarified butter. Dress and garnish around with flowerets of cauliflower and cromesquis of sweetbreads. Pour part of a ravigote sauce over the cutlets, serving the remainder separately.