1311—Cutlets

Mutton and lamb cutlets are sometimes sautéd; but grilling is the most suitable method of cooking them. When the nature of their preparation requires that they should be treated No. 174, Anglaise (for Egg-and-bread-crumbing), fry them in clarified butter. All the garnishes, given under “Tournedos,” except those served with sauces, may be applied to cutlets.

The latter also allow of a few special garnishes, and these I give in the following recipes.