Treat the cutlets [à l’anglaise], but remember to add one quart of grated Parmesan to the bread-crumbs. Cook them gently in butter.
Dish in a circle; set a milanaise garnish (No. [1258]) in the centre, and serve a tomato sauce separately.
[1396—FRESH-PORK CUTLETS WITH PIQUANTE OR ROBERT SAUCE]
Season and grill or [sauté] the cutlets. Dish them in a circle, with Piquante or Robert sauce in their midst.
N.B.—(1) Cutlets accompanied by either of the two above-mentioned sauces, may be treated with melted butter and bread-crumbs [459] ]and grilled or [sautéd]; but, in this case, the sauce should be served separately.
(2) For cutlets with Piquante sauce, border the dish on which they are served with gherkins, and send the sauce either separately or on the dish.
(3) All the garnishes given under fresh neck of pork may accompany grilled or [sautéd] pork cutlets.
[1397—SUCKING PIG]
Stuffed or not stuffed, sucking pigs are always roasted whole, and the essential point of the procedure is that they should be just done when their skin is crisp and golden.
While cooking, they should be frequently basted with oil; the latter being used in preference to any other fatty substance owing to the greater crispness it gives to the skin of the sucking pig.