Mutton Cutlets, Russian Style with Horseradish

Have some well pared cutlets; lard them with cooked ham, then lay them in a sautoir with clarified butter, fry over a brisk fire, moistening with a little Madeira and meat glaze (No. 402). Pour some well reduced veloute (No. 415) into a saucepan, and add to it some freshly grated horseradish, thickening with a few egg-yolks, then put in the whites of the eggs beaten stiff; use this preparation to cover over the larded side of the cutlets; smooth them nicely with a knife, and bestrew with bread-crumbs fried in butter; pour melted butter over and brown in a hot oven, then serve after having trimmed the handles with paper frills and dressed the cutlets flat on a well acidulated Colbert sauce (No. 451), with minced cepes added.