Lamb Cutlets, Leverrier

Broil some well pared, first cut cutlets; have as many one and three-quarter inch diameter tin rounds with slightly raised edges; butter and decorate the bottoms with a star each point of which should be formed one half of tongue and the other half of truffle. Cover the cutlets with a layer of forcemeat and place them in buttered bottomless cutlet shaped molds, so that the cutlet is enveloped in forcemeat and fills them up entirely; smooth well the surface and then turn over on the widest part, the star decorated tin round, so that the decoration is exactly on the kernel. Put them for a few moments into a moderate oven and after the forcemeat is poached, lift off both the tin round and the mold molding the chop. Pare some artichoke bottoms two inches in diameter, season and fry them in butter, then dress them flat in a circle and lay a cutlet on top of each; trim the handles with frills (No. 10), pour a little half-glaze (No. 400) in the bottom of the dish and serve separately a half-glaze sauce (No. 413) with orange juice and butter added at the last moment.