s required. Stew them in stock, with a small bouquet of herbs, very
gently until they are perfectly tender. Take them up, skim the stock,
and strain it; return to a small saucepan, and reduce the liquid to a
glaze; dip each cutlet in the glaze and lay it aside. Have ready what
cooks now call a "panada," made of a gill of thick white sauce, two
yolks of eggs stirred into it and allowed to approach the boiling-point,
but not to boil (this, of course, must be done in a double boiler), or
the eggs will curdle; chop a dessertspoonful of parsley very fine;
parboil and chop also very fine three onions; pound thoroughly in a
mortar eight mushrooms; stir these all into the thick sauce, with a
saltspoonful of salt and a quarter one of pepper. Roll each cutlet in
this force-meat (if found too stiff to adhere properly, moisten with a
little cream or a little liquor from the mushrooms), lay them on a
fire-proof dish, and cover with bread crumbs and bits of butter. Bake
them until they are a golden brown. Serve with brown Soubise sauce.

_Lamb Cutlets en Concombre._--Trim and cut six lamb cutlets three
quarters of an inch thick, flatten them a little to make them of equal
size and thickness; flour them, and saute them in butter five minutes.
The fire must be sharp, because they must be a nice brown on both sides.
Arrange them round an entree dish, with a gill of brown sauce poured
outside, and a pint of fillets of cucumber in the centre.

_To Prepare Fillets of Cucumber._--Cut firm fresh cucumbers lengthwise
through the middle, remove seeds and all soft parts, cut into inch
lengths and into olive shapes all the same size. Put them into a
stewpan with an ounce of butter, a pinch of pepper, a saltspoonful of
sugar and one of salt, and let them stew until quite tender, without
acquiring any color. To do this the stewpan must be closely covered and
frequently shaken.

_Lamb Cutlets with a Puree of Mushrooms._--Trim and cook and serve the
cutlets as in the foregoing recipe, only in place of the cucumbers make
a puree of mushrooms in the following way: stew half a pint of button
mushrooms and part of their liquor in half a pint of white sauce until
they are very tender (taking care the sauce does not burn), pound them
in a mortar, then force them through a vegetable strainer; then add
enough of the white sauce in which they were stewed to make the puree
the substance of very thick cream.

_Cold Lamb Cutlets in Mint Jelly._--Roast a piec