Mutton Cutlets à la Zingara

Côtelettes de Mouton à la Zingara


Prepare and season some neat cutlets as above, and lard the fillet with small lardons of fat bacon, then steep them in salad oil or clarified butter, and put them to grill or broil on the unlarded side for three or four minutes; remove from the fire and place the grill on a baking-tin in a quick oven for about five minutes; take them up on a plate and mask over with tomato sauce, and sprinkle over the sauce a few shreds of truffles. Dish on a border of potato, with a purée of spinach in the centre, sprinkled over with little dice of fat and lean bacon fried till crisp and strained from the fat.

Serve with tomato sauce round.