928. Breasts Of Lamb, A La Villeroi, With Peas

Braize two breasts of lamb, in the stock-pot, or in any kind of white broth; when done, take them up carefully, remove all the bones, and reserve these for the purpose of making cutlet bones with; put the breast in press between two dishes, and when cold, cut them into about twelve pieces, in the form of an elongated heart, or of a cutlet; stick a small bone in at the narrow end, and spread a coating of reduced Allemande sauce over them ; when this is set firm by cooling, roll them first in bread-crumbs, and then dip them in beaten egg, and bread-crumb them over again. When about to send to table, fry these cutlets in plenty of hog's-lard quite hot, dish them up, garnish them with stewed peas, pour some half-glaze round the base, and serve.

Note. - Breasts of lamb prepared a' la Villeroi may also be served with spinach, endives, cucumbers, asparagus-peas, Macedoine, etc.

929. Breast Of Lamb, A La Marechale, With New Potatoes

Trim and prepare these in the same way as the foregoing, but the coating of sauce must be thinner in this case; bread-crumb them twice over the sauce, first dipped in beaten egg and then in clarified butter, over which bread-crumb them the second time; put them in shape with the blade of a knife, and place them in a sautapan with a little clarified butter. When about to send to table, fry the cutlets of a ■ light color, drain them on a sheet of paper and glaze them lightly ; dish them up, and serve some white Italian sance (No. 13) under them. They may also be served with all kinds of vegetable garnishes.

930. Lamb Cutlets Plain, With Cucumbers

In trimming these cutlets, care must be taken not to pare off any more of the fat than is positively necessary to give them shape. When trimmed, place the cutlets in a sautapan with clarified butter, season with pepper and salt, fry them on both sides of a light-brown color, pour off the grease, throw in a little glaze, toss them over the fire in this, and dish them up; garnish the centre with prepared scollops of cucumbers (No. 138), pour a little Espagnole or half-glaze round the entree, and serve.

931. Lamb Cutlets, Bread-Crumbed, With Asparagus-Peas

Trim the cutlets, season with pepper and salt, rub them over with a paste-brush dipped in yolks of eggs, and roll them in bread-crumbs; then dip them in some clarified butter, and bread-crumb them over again; put them in shape with the blade of a knife, and place them in neat order in a sautapan with some clarified butter. When about to send to table, fry the cutlets of a light color, drain them upon a sheet of paper, glaze and dish them up; fill the centre with asparagus-peas (No. 148), pour some thin Espagnole or half-glaze round them, and serve.

932. Lamb Cutlets, A La Chevreuse

These must be cut rather thick, allowing two ribs for each, but they should not be trimmed ; prepare and braize them in the same manner as veal cutlets a la Dreux (No. 890) ; and when done, pressed, and trimmed, mask them over with a puree of onions mixed with two ounces of grated Parmesan cheese; when cold they should be dipped in beaten egg, and afterward rolled in bread-crumbs; put them into shape with the blade of a knife, and place them in order upon a dish or sautapan, until dinner-time. Then fry them in heated hog's-lard, of a bright-yellow color, dish them up, put a small paper frill on the bone of each cutlet; fill the centre with small circular scollops of truffles, mushrooms, and fat livers, tossed in some Supreme sauce (No. 38), pour some of the sauce round the base of the entree, and serve.

Note. - In addition to the foregoing methods for dressing lamb cutlets, they may also be served in every variety of form in which veal or mutton cutlets are prepared.