Pork Cutlets with Mashed Potatoes—Hashed

From the rack of a young pig cut off six cutlets; pare and remove all the meat from the bones, keeping the rib bones for further use. Chop up the meats with half as much cooked udder and add to this hash, a third of its quantity of raw truffles in one-eighth of an inch dice-shaped pieces; season highly and divide the preparation into eight even parts; shape each one similar to a cutlet using the reserved bones for handles, and wrap in squares of "crepinette" or caul fat; dip in beaten eggs, bread-crumb well, and lay them in a sautoir containing melted butter; heat simply to stiffen both sides, then moisten to their heighth with gravy (No. 404); boil the liquid, cover the sautoir and set it in a slack oven for an hour and a half; trim them with paper frills (No. 10). Dress and pour the reduced stock into the bottom of the dish and serve with a vegetable dishful of mashed potatoes (No. 2798).