Lamb Cutlets a la Clemence

Have ten well-pared fine cutlets seasoned with salt and pepper; sauté them in butter, dress crown-shaped and fill the inside with a ragout made as follows: To a veloute sauce (No. 415) add some meat glaze, (No. 402) good Madeira wine and lemon juice, also escalops of lamb's sweetbreads fried in butter with minced mushrooms. Between each cutlet lay a round slice of salted, unsmoked red beef tongue cut three-sixteenths of an inch in thickness and one inch and a half in diameter; garnish around with fine Julienne potatoes (No. 2792); trim the cutlet handles with frills, and serve very hot.