Mutton Cutlets a la Nelson

Chop up separately and thoroughly some cooked ham and truffles. Pare a few cutlets, season and dip them in beaten eggs, cover one of their sides with the ham and the other with the truffles, dredging bread-crumbs on both sides, dip them again in the eggs, roll them in the bread-crumbs, and range them in a sautoir with clarified butter; fry over a very brisk fire; when cooked, drain, wipe, garnish the handles with paper frills (No. 10), and dress them in a circle. Pour a little Victoria sauce (No. 557) into the center of the crown and serve more of it in a sauce-boat.