Having trimmed the cutlets, let them be bread crumbed by first dipping them in beaten eggs, and then bread-crumbing them with equal parts of dried bread-crumbs and finely-chopped lean of cooked ham mixed together: the cutlets must then be fried on both sides, and when thoroughly done, are to be dished up in a circle, the centre garnished with reform chips, No. 103; pour some reform sauce, No. 28, over the cutlets, and serve.