THESE must be prepared, in the first instance, in the same way as cutlets of veal à la Dreux (No. 890); then braized, pressed and trimmed. Next, cover the bottom of a sautapan with some bright aspic-jelly, not quite a quarter of an inch deep; when this has become set firm, by cooling, place the cutlets flat upon it, in circular order; then run a little aspic-jelly over them, just enough to cover them, and place the sautapan in ice, to set the jelly; as soon as this has become quite firm, use a tin-cutter (in the form of a cutlet), dipped in hot water, to stamp the cutlets out; dish them up in close circular order upon a little aspic-jelly, placed on the bottom of the dish, to raise the cutlets, and garnish the centre with a well-prepared Macédoine of vegetables (No. 143), tossed in some bright aspic-jelly, instead of sauce; ornament the base with a border of cold croutons of jelly, and serve.