Lamb Cutlets Breaded, Sauted and Broiled

Sauted.—Pare ten lamb cutlets into good shape, flatten, season and dip them in beaten eggs to roll after in bread-crumbs; smooth the surfaces with the blade of a knife and then put them in a sautoir with hot purified butter (No. 16), cook on both sides turning them over only once, drain and trim with fancy frills (No. 10), dress on a very hot dish and serve.

Broiled.—Bread-crumb the cutlets the same as when sautéing them; eight minutes before serving, roll them in melted butter, broil over a slow fire turning them on both sides; take them off when done and lay them on a plate, trim with fancy frills, then dress them in a circle on a very hot dish pouring a little clear gravy (No. 404) into the bottom.