Lamb Cutlets a la Turenne

Pare a dozen nice cutlets taken from the covered ribs of the racks and suppress the spinal bone and fibrous skin from the ribs; make a gash across the middle of the kernel and fill it up with a cooked fine herb preparation (No. 385), mingled with a little half-glaze (No. 400) and thickened with egg-yolks. Bread-crumb and fry them in butter, trim the handles with a frill (No. 10), dress the cutlets crown-shaped and cover with a buttered half-glaze sauce (No. 413) into which has been added some mushrooms and stuffed olives (No. 695).