Lamb Cutlets a la Robert

Trim the cutlets, season with pepper and salt, dip them in beaten egg and crumb them over, and pat the crumbs on closely; dip each cutlet in some clarified butter, crumb them again, and pat them into shape with the blade of a knife; broil the cutlets over a clear fire, of a light colour, and when done, and glazed over,— dished up, and sauced round with some Robert sauce, No. 35, send to table.