| Ingredients:
Mutton cutlets,
butter, olives, mushrooms, cucumbers.
Preparation:
Trim as many cutlets as
you require, and marinate them in vinegar, herbs, and spice for two hours.
Before cooking wipe them
well and then saute them in clarified butter, and when they are well coloured
on both sides and resist the pressure of the finger, drain off the butter
and pour four tablespoonsful of Espagnole
sauce with a teaspoonful of vinegar and six bruised pepper corns over
them.
Arrange them on a dish, putting
between each cutlet a crouton of fried bread, and garnish with olives stuffed
with chopped mushrooms and with slices of fried cucumber.
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