Lamb Cutlets a la Pompadour

Prepare this dish with twelve fine well pared lamb cutlets seasoned with salt and pepper, then fried in butter; set them under a weight, wipe dry and cover both sides with a thoroughly reduced cold soubise (No. 723); dip them in beaten eggs and bread-crumbs, then fry again slowly in clarified butter and dress on a garnishing composed of flageolet beans, quarter inch balls of carrots and turnips. The whole mingled with Pompadour sauce (No. 525).