Lamb Cutlets a la Gavardi

Season eight fine lamb cutlets; range them in a sautoir lined with fragments of salt pork; roots and sliced onions; moisten to their height with stock (No. 194a) and cover with another piece of the pork; reduce the liquid slowly, remoisten once more, and finish to cook while glazing. Braise separately some rings of blanched carrot, and the same quantity of medium-sized onions each one weighing about an ounce, have also some braised lettuces (No. 2754), dress the cutlets on a dish in a circle, garnish the center with as many of the lettuces as there are cutlets and on each cutlet lay one of the carrot rings with an onion in the center, glaze the whole with meat glaze (No. 402). Reduce the braise stock after it has been strained and freed of fat, with a little espagnole (No. 414) and Marsala wine; serve this in a sauce-boat.