• mutton cutlets
  • butter
  • olives
  • mushrooms
  • cucumbers

Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours.

Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce
with a teaspoonful of vinegar and six bruised pepper corns over them.

Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.