Mutton Cutlets a la Savary

Obtain a rack of mutton of tender meat, take off all the skin, shorten the rib bones and cut the rack into even thick cutlets. (The cutlets are to be cut more or less thick according to the thickness of the meat.) Suppress the hard skin covering the fillets, round the meat neatly cutting the tops into a point, and remove all superfluous fat. Make a handle to the cutlets by removing the fat from about one inch of the end and scraping the bone clean. Macerate these cutlets in a cooked marinade (No. 114), drain, wipe dry and fry them in clarified butter; pour off the fat and moisten with meat glaze (No. 402) and Madeira, roll the cutlets in this to glaze them, then dress them in a circle; garnish the handles with frills and fill in the center with a puree of Jerusalem artichokes (No. 704). Serve separately a half-glaze sauce (No. 413) with lemon-juice added and surround with one inch potato balls cooked in the oven with clarified butter, drained, salted, and dressed.