Lamb Cutlets a la Maison d'Or

Trim some slices of bread cut three-sixteenths of an inch in thickness, into half heart shapes; fry them in butter and when cold cover the surfaces with some foies-gras in terrine, rounding it on the tops and set them in the oven for one instant to heat only. Dress in a circle and place a cooked cutlet on each slice of bread and lay some minced truffles in the center, cover the whole with Madeira sauce (No. 492) and garnish the handles with a frill (No. 10), then serve.