Cutlets of Lamb with Tomatoed Chaudfroid

Fry in butter a dozen fine short-handled spring-lamb cutlets; put some blond chaudfroid sauce (No. 596) into a saucepan and mix in with it a few spoonfuls of tomato puree (No. 730), so that it acquires a light red tint; thicken it by putting the saucepan on ice and moving constantly with a spoon, and when thick dip the cutlets in so as to have them well covered. Range them at once on a baking sheet slightly apart, but all on the same side, and allow the same to harden in a cool place; detach them, pare and decorate the kernels with a rosette formed of pickled gherkin and truffles dipped into half-set jelly; cover the whole with a coating of jelly, cool, then dress in a circle on a dish, having the handle bones under and the kernels on top; fill the center with chopped jelly.