Lamb Cutlets a la Talma

Fry twelve lamb cutlets, keeping them quite rare; lay them under a light weight or in the press (No. 71) and when partly cold, pare and dip them in a rather thick, nearly cold bechamel sauce (No. 409); range them on a sheet of buttered paper and on every cutlet place a slice of foies-gras, cover this over with more bechamel and when partly cold, dredge over with bread-crumbs and trim well the cutlets, removing the excess of sauce, strew with a little parmesan cheese, pour on a little butter and brown to a fine golden color in the oven, trim the handles with a frill (No. 10) and dress in a circle filling the center with minced fresh mushrooms mingled with supreme sauce (No. 547) and lay around thin round slices of truffle pouring a little half-glaze sauce (No. 413) over these, and serve.