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French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _saute_ pan and fry of a very light brown; pieces of bread, smoked meat or tongue cut of the same size as the cutlets, and prepared in the same manner, are laid alternately in the dish with them; they should be served without sauce and with a _puree_ of mushrooms or spinach in the centre of the dish.
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