Lamb Cutlets a la Princesse

Trim and fry the cutlets in the usual manner; and when become partially cold, dip each cutlet up to the bone, in some stiffly-reduced Allemande sauce strongly flavoured with mushrooms; each cutlet as it is dipped to be afterwards placed flat on a baking-sheet upon rough ice to set the sauce quite firm on the cutlets; they are then to be egged, crumbed, fried in hot lard, and being dished up, are to be garnished with a puree of green asparagus, or asparagus peas, and some supreme or any other white sauce poured round the base.