Lamb Cutlets a la Charleroi

Sauté sufficient trimmed and seasoned lamb cutlets in butter; when done, drain and arrange them on a baking sheet one beside the other; cover over with a buttered paper and let get cold under the pressure of a light weight. Pare the cutlets once more and lay on one of their sides a reduced and thick soubise puree (No. 723); smooth and let harden for an hour, then lift up the cutlets one by one, and dip them in a Villeroi sauce (No. 560), allow the surplus of this to drain off, then range them on a baking sheet, apart from one another so that they do not touch and keep this in a cool place to harden the sauce. Detach the cutlets from the sheet, trim off any surplus of sauce, and roll the chops in grated parmesan, dip them at once into beaten eggs, and cover over with white bread-crumbs; smooth the surfaces nicely and range them in a frying-basket (Fig. 121), plunge this into hot frying-fat, drain, trim the handles and serve on a folded napkin.