Lamb Cutlets a la Minute, with Mushrooms, Sauted

Pare a dozen lamb cutlets; season, then cook over a brisk fire in a sautoir with clarified butter, turning them round when a fine color on one side; brown both sides alike and cook them till done, then drain off the butter and baste them with a little melted light meat glaze (No. 402) and Madeira, reduce on a quick fire to dry the meat on both sides. Lay the cutlets on a dish, trim the handles with a frill (No. 10) and dress them crown-shaped, have Madeira sauce (No. 492), add to it some minced mushrooms, and pour the whole into the center of the crown or else in a croustade.