No. 1599
Mutton Cutlets Breaded with Puree of Truffles or with Puree of Chestnuts
Cotelettes de Mouton Panees a la Puree de Truffes ou a la Puree de Marrons
Pare several outlets all of the same thickness, salt and dip them in clarified butter, then roll them in fine bread-crumbs and broil over a slow fire until they are cooked and attain a good color then trim the handle with a paper frill (No. 10), and dress in a circle around a croustade filling this with a puree of truffles (No. 731). Serve a half-glaze sauce (No. 413) apart.
With Chestnuts.—Prepare the cutlets as for the above with the only difference that they should not be breaded and the puree of truffles replaced by a puree of chestnuts (No. 712).