Cutlets of Lambs' Kernels with Mayonnaise

Fry twelve fine spring lamb chops; press them under a weight and cut out all the parts except the kernels; pare and replace the trimmings by pate de foies-gras and dip them into a jellied mayonnaise (No. 613) so as to cover them entirely with a thick layer of it. Range some cut-up lettuce leaves on a dish, reserving the hearts for decorating; around the lettuce dress the kernels of lamb and decorate the whole with the lettuce hearts, hard-boiled eggs, anchovies, olives, etc.; surround the edge of the dish with chopped jelly and croutons of the same.