• 6 lamb cutlets from the best end of neck
• salt and pepper
• 1 egg
• breadcrumbs
• cooked lentils
• cooked green peas
• 6 small stuffed tomatoes
• potatoes
• 2 oz. butter or fat
• ½ pt. demi-glace sauce

Trim the cutlets to a neat uniform shape. Season with salt and pepper and coat with egg and breadcrumbs. Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk. Press into small dariole moulds and keep hot until needed. Prepare and bake the stuffed tomatoes. Cook and mash the potatoes, make into a border, brush over with egg yolk and brown in the oven. Then heat the fat in a frying–pan and fry the cutlets until lightly browned. Drain well. Arrange on the potato border. Garnish with the tomatoes and small timbales of vegetables. Serve the hot sauce separately.