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Lamb Breasts Braised

Braise two breasts of lamb, using white stock in the pot; when done take up carefully, remove all the bones and reserve them for use as cutlet bones, and press the meat between two dishes until cold and firm. This may be cut up when wanted into cutlet-shaped pieces, stick in a small bone in the narrow end to give it a more natural appearance. Make a sauce of the stock in which the breasts of lamb were praised by adding two or three very fresh mushrooms and stewing gently until reduced to a proper thickness; then add the yolks of three eggs to a pint of sauce, a little cream, a pat of butter and a little lemon juice (if desired), and stew again, but do not boil or you will curdle the eggs. when this sauce is cold spread a thick coating of it over the cutlets as prepared above, then roll in cracker or bread crumbs, dip in well-beaten egg, then again roll in crumbs, fry in deep fat to a rich brown, garnish with peas and serve very hot. As a variation you may serve either spinach, cucumbers, or asparagus, or you may serve with the cutlets some white sauce. Another way of cooking the cutlets is to coat very lightly with the sauce as indicated above, and then bread crumb them twice over the sauce, first dipped in beaten egg and then in clarified butter, over which bread crumb them a second time. Fry them a light brown in butter, drain on paper and serve with any vegetables you may wish or have, for a garnish. If cooked the latter way, be careful that you do not burn the cutlet. Of course it is not necessary to cut the pressed lamb into cutlet shape but it adds to the appearance of the dish, and we must pay some attention to appearances.