Lamb Cutlets a la Catalane

Cut off twelve lamb cutlets; pare them with the bones quite short, beat them flat, salt over and roll in oil, range them on a broiler all one way, and broil the chops on a brisk fire on one side only. Reduce one pint of bechamel (No. 409) adding to it a few spoonfuls of mushroom broth, and when nicely thickened stir in some prepared red pepper (No. 168), four spoonfuls of cooked mushrooms, the same quantity of cooked lean ham, both well chopped separately, and let this preparation become cold. Cover the cooked sides with a layer of the preparation, having it dome-shaped on top; bestrew with grated parmesan, then lay them on a buttered sautoir and pour butter over; set this for one instant on top of the range, then finish cooking the cutlets in a hot oven and have the preparation well browned; remove them at once to garnish the handles with frills (No. 10) and dress with a half-glaze (No. 413) and tomato sauce (No. 549) containing shredded sweet peppers.