Mutton Cutlets a la Bouchere

Have a good fleshy rack of mutton with fine, tender pink meat; suppress the superficial skin covering the fat, and cut five cutlets from each rack; remove the spinal bone and round the tops; they should be thick and pared very little without handles, as they are not garnished with frills; salt over and dip them in melted butter, then roll in fine bread-crumbs. Eight or ten minutes before serving, range them on the broiler all on the same side, and when partially done and a fine color, turn them over to finish the cooking; when they are finished, dress in a circle garnishing the middle with the following: Cut four ounces of gherkins in small fillets like a small Julienne, (No. 318); four ounces of mushrooms, and four ounces of tongue, cut exactly the same as the gherkins; thicken this garnishing with a brown English sauce (No. 1571), finishing with a dash of cayenne pepper.