Lamb Cutlets a la Signora

Pare twelve lamb cutlets leaving on only the kernel and the bone; spilt them in two through their thickness, season and stuff each one with a slice of truffle an eighth of an inch thick; substitute quenelle forcemeat (No. 92) for the fat that has been removed so as to give the chop its original shape. Dip them in beaten eggs, roll in bread-crumbs, smooth the surfaces with the blade of a knife, then fry the cutlets in clarified butter (No. 16); drain and place paper frills (No. 10) on the handles. Dress in a circle and pour into the center a well buttered supreme sauce (No. 547) into which chopped truffles have been added.