Lamb Cutlets a la Nubian

Cook and dress them the same as cutlets a la minute (No. 1680), garnish the center of the circle with minced truffles minced mushrooms, rounds of red beef tongue cut one inch across, and an eighth of an inch thick, the whole mingled with veloute sauce (No. 415) and essence of mushrooms (No. 392). Place around the edge of the dish a few ball-shaped rice croquettes an inch and a quarter in diameter and serve the whole very hot.