Lamb Cutlets a la Bussy

Pare eight yearling lamb cutlets; season with salt, mask over with oil and broil quite rare on a brisk fire. Prepare beforehand a salpicon of truffles, sweetbreads and mushrooms all cut up into quarter inch pieces and mixed with a well reduced allemande sauce (No. 407); as soon as it becomes quite cold, add to it dice pieces of duck's liver cut the same size. Spread this salpicon on the chops all on the same side rounding it well on top; cover over with a cream forcemeat (No. 75), besprinkle with finely chopped truffles and pour over a little melted butter. Place the chops in a slack oven to heat the salpicon, trim the bone handles, dress the chops flat on a light bechamel and cream sauce (No. 411). Serve with some of the same sauce in a separate sauce-boat.