When the cutlets are cooked, the moistening should be almost entirely reduced.
[1313—CÔTELETTES LAURA]
Grill the cutlets, and, meanwhile, prepare a garnish (the quantity of which should be such as to allow two and one-half oz. of it per cutlet) of parboiled macaroni, cut into half-inch lengths, cohered with cream, and combined, per lb., with three and one-half oz. of peeled, pressed, and [concassed] tomatoes, tossed in butter.
Or, when white truffles are in season, prepare some macaroni with cream, as above, combined with the peelings of raw, white truffles.
Cut some very soft pig’s caul into triangles, proportionate in size to the cutlets; spread a little macaroni on each triangle; on the latter set a cutlet; cover the cutlets with some more macaroni, and enclose the whole in the caul. Lay the cutlets on a dish.
Sprinkle with fine raspings and melted butter, and set to grill at the salamander, or in a fierce oven, for seven or eight minutes.
Dish the cutlets in the form of a crown, and surround them with a thread of clear half-glaze sauce, combined with tomatoes.
[1314—CÔTELETTES A LA MAINTENON]
Fry the cutlets in butter, on one side only. This done, put a heaped tablespoonful of a Maintenon preparation (No. [226]) [437] ]on each; shape it like a dome, by means of the blade of a small knife dipped in tepid water, and put the cutlets, one by one, on a tray. The Maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter. Now put the cutlets in a rather hot oven for seven or eight minutes in order to:—
(1) Allow a [gratin] to form over the surface of the garnish.