Pork Cutlets a l'Aurora

Cut off six covered cutlets from a rack of pork, beat to flatten to half an inch in thickness, then season with salt and pepper; fry them in butter and when done range them on a dish capable of being placed in the oven; cover over with well-seasoned bechamel cream sauce (No. 411) thickened with raw egg-yolks and adding some very finely cut up chives. Press a few hard-boiled egg-yolks through a sieve holding it over the chops, and when the top is well covered, pour on some butter and brown in a brisk oven.