Lamb Cutlets a la Robinson Cotelettes d'Agneau a la Robinson)

Season eight fine cutlets with salt and pepper, then fry them in butter. Apart from this cut up some chicken livers into three-eighths of an inch squares, cook them briskly in butter for a few minutes, and dress the chops in a circle, garnish the handles with frills (No. 10) and lay the drained livers in the center; pour over a Madeira half-glaze sauce (No. 413) with fine herbs.