Veal Cutlets Studded with Truffles

Pare six covered veal cutlets keeping the rib bones rather short, and the meats seven-eighths of an inch thick; stud them rosette-shaped all on the same side with pieces of truffles square on one end, and pointed on the other. Cover the bottom of a sautoir with scraps of fat pork, minced carrots and onions; on this range the cutlets, season, and moisten to their heighth with beef stock (No. 194a); set the saucepan on a brisk fire, reduce the liquid to half, cover the chops with buttered paper, and let cook with the lid on over a slow fire, or else in the oven, increasing the moistening at frequent intervals. At the very last moment allow them to glaze while uncovered, basting with their own stock; lift them out, pare them slightly, garnish the handles with paper frills (No. 10), and dress over a Madeira sauce (No. 492) reduced with essence of truffles (No. 395).