Mutton Cutlets a la Marechale

Prepare and trim some mutton cutlets, as for plain cutlets (No. 1590), season and sauté them quite rare in clarified butter; let cool off under a weight pressed lightly on them, then pare and cover both sides of the cutlets with a thin layer of cooked fine herbs (No. 385); place on top of this another thin layer of chicken quenelle forcemeat (No. 89), bread-crumb them English style and range them on a baking tin; pour clarified butter over and brown in the oven; remove, drain, garnish with paper frills (No. 10). Dress them on a crown-shaped trimmed rice croustade, fill the center with some turned truffles rolled in a little meat glaze (No. 402) and butter and serve separately a half-glaze sauce (No. 413) with essence of truffles (No. 395).