Cutlets of Lamb, Imperial

Trim eight to ten lamb cutlets taken from the rib near the loin of two racks, four from each rack; suppress the chine bone and fibrous skin from the rib bones, pare them, leaving only the kernel on; beat this lightly, replace the fat by lamb quenelle forcemeat (No. 92) so as to give them their original shape, season and fry on both sides in butter; when done drain on a baking sheet and cover with buttered paper, then set them under a light weight to cool; pare them once more. Put into a saucepan a few spoonfuls of tomato sauce (No. 549), strained through a tammy, and dilute it slowly with brown chaudfroid sauce (No. 594); thicken this lightly on ice, remove and dip the cutlets into it one by one, covering them entirely; range them at once on a tray and keep in a cool place to harden the sauce. Detach the cutlets from the sheet, free them of all surplus sauce and trim the handles with fancy favor frills (No. 10); dress in a circle, filling the center with whole asparagus tops seasoned with salt and pepper and dressed with jellied mayonnaise (No. 613); cover the tops of the asparagus with glazed truffles cut in slices, surround the meats with chopped jelly and place around a border of jelly croutons.