Mutton Cutlets a LA Maiutenou

Ingredients

• 8 trimmed mutton choplets
• scraps of bacon
• 1 onion
• 1 carrot
• dried herbs
• pepper
• coarse sea salt
• a pinch of grated nutmeg
• 2 cups good gravy
• ⅓ cup sherry
• 1 onion (minced)
• a few capers
• 2-3 truffles
• 2 tablespoons chopped parsley
• 2 eggs
• oil or butter for greasing

Directions

1. In a stew-pan, combine mutton choplets, bacon scraps, onion, carrot, dried herbs, pepper, salt, nutmeg, gravy, and sherry.

2. Gently stew the choplets until cooked through.

3. Transfer the choplets to a large dish, cover with another dish and a weight, and let cool.

4. Strain the cooking gravy, remove fat, and set aside.

5. Fry minced onion until golden brown, then add minced capers, truffles, pepper, salt, parsley, and a little gravy.

6. Thicken the mixture with eggs and let it cool.

7. Grease papers for the cutlets, spread the cold mixture over them, and carefully fold the papers.

8. Broil the cutlets on a grill until heated through, or heat them in the oven.