Mutton Cutlets a la Macedoine

Cut off fine cutlets from a fine rack; pare them the same as if cooked plain (No. 1590), and ten minutes before serving, put them on the fire in a sautoir with clarified butter; when they are done, drain off the butter and replace it by a little clear gravy (No. 404), and white wine; reduce, then roll the cutlets in this glaze to give them a nice gloss; dress in a circle and garnish the center with a macedoine (No. 680). Detach the sauce with a little broth and white wine, and strain it through a tammy over the cutlets.