Lamb Cutlets, Giralda

First sauté ten fine cutlets, then set them under a weight and pare them when cold. Cut some sweet Spanish onions into three-sixteenth of an inch square pieces, blanch and cook them in butter, not allowing them to attain color, then add the same quantity of cooked sweet Spanish peppers and thicken the whole with a well-seasoned and reduced veloute (No. 415), allow it to cool, mask the cutlets with this preparation, smooth nicely dome-shaped and cover over with a well-reduced allemande sauce (No. 407); bestrew grated parmesan over and brown in the oven. Pour a supreme sauce (No. 547), finished with shrimp butter (No. 587) in the bottom of the dish, garnish the cutlet handles with frills (No. 10) and range them on top of the sauce.