Lamb Cutlets a la Maintenon

Trim, pare and season twelve lamb cutlets; sauté them over a brisk fire, having them rare, then drain, wipe and cover both sides with a well-reduced soubise sauce (No. 543), into which some cooked fine herbs (No. 385) and chopped parsley have been added; when cold dip in beaten eggs, then roll in bread-crumbs and grated parmesan, smooth the surfaces with the blade of a knife and sauté them in clarified butter; dress each cutlet on a peeled, halved and pressed out tomato already fried in butter, and surround the whole with three-quarters of an inch in diameter balls of potatoes, blanched and fried in butter; a half-glaze sauce (No. 413) to be served in a sauce-boat.