Epigrammes of Mutton a la Jardiniere

Have eight mutton cutlets prepared as for plain (No. 1590), season, dip in eggs and bread-crumbs, equalize the bread-crumbs and fry in clarified butter or if preferred omit the breading and simply saute the cutlets plain. Braise some breast of mutton the same as for plain (No. 1585), then put them under a weight and when cold pare them into half hearts; dip these in Villeroi sauce (No. 560), and after this is cold dip them in eggs, then in bread-crumbs, immerse them in plenty of hot frying fat; when of a nice color, drain. Decorate the top of a hollow border mold with all kinds of cut up vegetables, fill the inside with quenelle forcemeat (No. 92), poach, unmold on hot dishes. Range the breasts and cutlets alternately in a circle on top of this and fill the empty center with a jardiniere (No. 677); serve an espagnole sauce (No. 414) separately after it has been reduced with the braise stock which has been strained and freed from fat, and some mushroom essence (No. 392).