Pork Cutlets with Cooked Fine Herbs

After the cutlets have been pared and seasoned, fry them very slowly in butter turning them over when a fine color on one side; fourteen minutes will suffice to cook them. Lay the cutlets on a dish, keep it warm while detaching the glaze in the pan with a little gravy (No. 404), and reducing it with some half-glaze sauce (No. 413); add cooked fine herbs (No. 385), and lemon juice, then pour the whole over the cutlets; trim the handle bones with paper frills (No. 10), and serve.