Cut, lard, and braise twelve lamb cotelettes as described for mutton
(No. 722), but they will not require so long stewing, press them between
two dishes until cold, trim them nicely, then make a purée of truffles
as directed (No. 53), but thicker, take it off the fire whilst boiling,
and stir in the yolks of two eggs very quickly, place it a moment on the
fire to set, and pour on a dish to get cold, then take the cotelettes by
the bones and surround them with the purée, spreading it over with a
knife, egg and bread-crumb twice over, and put them in a wire basket;
have four pounds of lard in a stewpan over the fire and very hot, put in
the wire basket and cotelettes, fry of a nice light-brown colour, dress
them in crown on a border of mashed potatoes, and serve with a little
clear demi-glace (No. 9) in the dish.