Lamb Cutlets a la Victor Hugo

Season the cutlets with salt and pepper, coat them over with oil and broil nicely till done; cover each one with well-buttered and consistent bearnaise sauce (No. 433), into which has been added some grated fresh and very white horseradish, lay on every cutlet a round slice of truffle warmed in a little meal glaze (No. 402) and Madeira wine, dress the cutlets in a circle, pour a little half-glaze sauce (No.413) around the cutlets; trim the handles with a frill (No. 10) and serve.