Season the cutlets and shallow fry them in butter on one side only. Drain them well then coat the cooked sides dome shape with
Place the prepared cutlets on a tray uncooked sides downwards, sprinkle with butter and place in a moderate oven to cook the forcemeat and complete the cooking of the cutlets.
Arrange in a circle on a dish and fill the centre with a garnish composed of: braised lamb’s sweetbreads, small cooked, grooved mushrooms and quarters of very white, small artichoke bottoms all mixed together with
Serve accompanied with a sauceboat of the same sauce.