Cutlets of Lambs' Kernels in Bellevue

Pare and saute twelve lamb cutlets; place them under a light weight and cut away the kernels; cover these with a brown chaudfroid sauce (No. 594). Decorate an aspic mold and fill it with layers of the kernels and jelly alternated and leave for two hours on ice; then unmold, dress on a dish bottom an inch and a half thick and one inch in diameter larger than the aspic and surround with chopped jelly and jelly croutons. Place a large Bellevue hatelet (No. 2526) in the center.