Lamb Cutlets a la Perigueux

Prepare one pound of chopped forcemeat (No. 65), season highly and add four ounces of finely chopped truffles. Pare twelve lamb cutlets, keeping the end bones quite short and only leaving the kernel meat on; beat them down thin, then lay in a sautoir with hot butter, simply to stiffen the meat, remove at once on a baking sheet; cover with a buttered paper and let get partially cold under the pressure of a weight, or in the press (Fig. 71), afterward covering both sides of the meat with a layer of the above forcemeat; enclose them separately in square pieces of pork "crepinette" or kall fat, broil nicely over a slow fire and dress on a very hot dish, pouring a little clear gravy (No. 404) into the bottom of it. Serve with a sauce-boat of Perigueux sauce (No. 517), to which is mixed some pearl chicken forcemeat quenelles (No. 154).