Mutton Cutlets with Chiccory, Truffles or Fried Potatoes

With Chiccory.—Dress them in a circle when prepared the same as for the marinade (No. 1604), fill the empty space with a chiccory garnishing (No. 2729), serving a half-glaze sauce (No. 413) separately.

With Truffles.—Prepare, cook, and dress the cutlets the same as for the above; fill the inside of the circle with finely shredded truffles added to a half-glaze sauce (No. 413) and Madeira wine.

With Fried Potatoes.—After they are prepared, cooked, dressed, and glazed, fill in the inside of the circle with half inch balls of potatoes sauted in butter, and seasoned with salt, parsley, and lemon juice.