Lamb Cutlets a la Durand

Pare eight lamb cutlets chosen from the covered sides of the rack; suppress the spinal bone and fibrous skin from the rib bones, flatten them slightly, season and sauté them in butter, turning them over when they are half done, and finish cooking them properly. Prepare some very thin pancakes (No. 3078), cut them into heart-shapes, having them slightly smaller than papers would be, as there is no necessity to plait them; push a string of quenelle forcemeat (No. 92) through a pocket on the edges and on half the hearts only, put a little cooked fine herb sauce (No. 461), in the center, lay a cutlet over this, with some more of the sauce above; close and fasten the pancake hermetically together, and range them all on a buttered dish, set it in a slack oven for ten minutes, sprinkle butter over and serve on the same dish with a half-glaze sauce (No. 413) poured around.