Cutlets Reformé

• 8 lamb cutlets
• 1 oz. flour, seasoned
• Egg and breadcrumbs for coating

Trim and wipe the cutlets. Dip them in seasoned flour and coat with egg and breadcrumbs. To make the sauce, melt the butter in a saucepan. Add the bacon and fry slowly for 10 minutes. Add the sliced vegetables and sauté until golden brown, stirring occasionally. Add the flour and continue to fry slowly until a rich brown colour. Add the stock, mushroom ketchup and bouquet garni and simmer, cove