Lamb Cutlets, Murillo

Pare twelve lamb cutlets having them both wide and thin; range them in a sautoir with hot butter, laying them all one way; cook on one side only, then drain and cover this cooked side with slightly cold minced mushrooms reduced and thickened with some good bechamel (No. 409) finishing with a dash of cayenne pepper, smooth the surface of these mushrooms nicely, dredge over with grated parmesan, sprinkle with melted butter. Return the chops to the sautoir, and set it in the hot oven to finish cooking and brown. Dress them at once on separate plates with a little half-glaze (No. 400) on the bottom and hand them to the guests.