For ten to twelve cutlets prepare half a pint of thick Bechamel sauce, season it while hot with a little salt and cayenne pepper, add two raw yolks of eggs, and stir over the fire till it thickens, but do not let it boil; tammy it or pass it through a hair sieve. Boil four eggs for seven minutes, remove the shells, and with a wet knife cut them up in little tiny dice shapes; add to them a tablespoonful of cooked lean ham or tongue, four button mushrooms, and one or two truffles all similarly cut up, or a teaspoonful of washed, dried, and finely chopped parsley instead of truffles. Mix these ingredients into the Bechamel sauce and put it aside to get cold. Flour a board, slab, or large flat meat dish, and put the mixture out on it in little piles about the size of a bantam’s egg; roll each of these out with the hand into a round ball, using some fine flour for the purpose, then with a palette knife press them flat and into the shape of a pretty little cutlet, dip them into well beaten up whole egg, and envelope them in freshly made white breadcrumbs, making them smooth and neat: place them in a frying basket and fry them in a pan with enough clean boiling fat to well cover them, and let them fry till a pretty golden colour, which will take about three or four minutes; dish them on little round croûtons of fried bread, and serve cooked or tinned peas in the centre; pour a nice creamy Veloute sauce or a thin creamy Bechamel sauce round the dish. Little pieces of parsley stalk can be placedin the top of each cutlet to carry a frill if liked. The cutlets may be served with crisply fried parsley alone as a garnish for the centre, which is very pretty, and they should be dished on a dish-paper or napkin.