one table-spoonful of onion juice, four table-Spoonfuls of butter, one
of flour, two whole eggs, the yolks of four more, two table-spoonfuls
of finely-chopped ham, one of lemon juice and salt and pepper to
taste. Put two table-spoonfuls of the butter in the frying-pan. Season
the cutlets with salt and pepper, and when the butter is hot, put them
in it. Fry gently for five minutes, if lamb or mutton, but if veal,
put a cover on the pan, and fry very slowly for fifteen minutes. Set
away to cool. Put the remainder of the butter in a small frying-pan,
and when hot, stir in the flour. Cook one minute, stirring all the
time, and being careful not to brown. Stir in the cream. Have the ham,
the yolks of eggs and the onion and lemon juice beaten together. Stir
this mixture into the boiling sauce. Stir for about one minute, and
remove from the fire. Season well with pepper and salt. Dip the
cutlets in this sauce, being careful to cover every part, and set away
to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in
boiling fat for one minute. Arrange them in a circle on a hot dish,
and have green peas in the centre and cream sauce poured around.

Cutlets served in Papillotes.

Fold and cut half sheets of thick white paper, about the size of
commercial note, so that when opened they will be heart-shaped. Dip
them in melted butter and set aside. After trimming all the fat from
lamb or mutton chops, season them with pepper and salt. Put three
table-spoonfuls of butter in the frying pan, and when melted, lay in
the chops, and cook slowly for fifteen minutes. Add one teaspoonful of
finely-chopped parsley, one teaspoonful of lemon juice and one table-
spoonful of Halford sauce. Dredge with one heaping table-spoonful of
flour, and cook quickly five minutes longer. Take up the cutlets, and
add to the sauce in the pan four table-spoonfuls of glaze and four of