and mix it with the same quantity of bread-crumbs, then have ten very nice cotelettes, lay them flat on your table, season lightly with pepper and salt, egg over with a paste-brush, and throw them into the ham and bread-crumbs, then beat them lightly with a knife, put ten spoonfuls of oil in a sauté-pan, place it over the fire, and when quite hot lay in the cotelettes, fry nearly ten minutes (over a moderate fire) of a light brown colour; to ascertain when done, press your knife upon the thick part, if quite done it will feel rather firm; possibly they may not all be done at one time, so take out those that are ready first and lay them on a cloth till the others are done; as they require to be cooked with the gravy in them, dress upon a thin border of mashed potatoes in a crown, with the bones pointing outwards, sauce over with a pint of the sauce reform (No. 35), and serve. If for a large dinner you may possibly be obliged to cook the cotelettes half an hour before, in which case they must be very underdone, and laid in a clean sauté-pan, with two or three spoonfuls of thin glaze; keep them in the hot closet, moistening them occasionally with the glaze (with a paste-brush) until ready to serve; the same remark applies to every description of cotelettes.
No. 699. Cotelettes de Mouton à la Vicomtesse.
Cut, bread-crumb, and fry ten mutton cotelettes as in the last, but let them be rather underdone, then have ready six large quenelles of veal (No. 120) quite cold, mash them in a basin with a wooden spoon, then add a teaspoonful of very finely chopped eschalots, two of chopped parsley, and a little grated nutmeg, with a tablespoonful of cold white sauce (No. 7) and the yolk of an egg; mix all well together, and put a piece of the size of a walnut upon each cotelette, spread it even, then have ten thin small slices of cooked ham, place a slice upon each cotelette, which again cover with the forcemeat, forming a flattish dome, but not too thick; egg over with a paste-brush, sprinkle with bread-crumbs, put again into the sauté-pan, and place them in a moderate oven ten minutes, salamander a light colour, dress in crown on a thin border of mashed potatoes, and have ready the following sauce: put two yolks of eggs in a stewpan with a quarter of a pound of butter, a little pepper and salt, a tablespoonful of vinegar from India pickles, and a little lemon-juice, stir it quickly over the fire with a wooden spoon until beginning to thicken, then add ten tablespoonfuls of bechamel sauce (No. 7) with four of milk, stir over the fire, but do not let it boil, then pass it through a tammie into a clean stewpan, stir it another minute over the fire, sauce over, have two firm green India pickles and half an ounce of lean cooked ham chopped very fine, which sprinkle over and serve very hot.
No. 700. Cotelettes de Mouton à la Westphalienne.
Prepare ten cotelettes as in the last, mixing chopped Westphalia ham with the bread-crumbs instead of the common ham, likewise sprinkling ham over the forcemeat instead of bread-crumbs, place them in the oven as before, and salamander a nice colour, dress in crown as in the last, and have ready the following sauce: pound a quarter of a pound of lean Westphalia cooked ham very fine, add two ounces of butter and pass it through a hair sieve with a wooden spoon, then put a pint of brown sauce (No. 1) in a stewpan with six spoonfuls of consommé (No. 134) and a piece of glaze the size of a walnut; reduce and skim till becoming a good demi-glace, add two tablespoonfuls of tomata sauce, a little sugar, and the butter with the ham, stir over the fire until the butter is melted, sauce over and serve.
No. 701. Cotelettes de Mouton à la Provençale.
Have ready ten cotelettes, season with a little pepper and salt, egg with a paste-brush, and dip them into bread-crumbs, beat lightly with a knife and fry in oil, but very much underdone, lay them on a cloth, and have ready the following: chop six middling-sized onions very fine and put them in a stewpan with two tablespoonfuls of oil, pass them over a moderate fire ten minutes, keeping stirred with a wooden spoon, then add half a tablespoonful of flour (mix well), half a pint of white sauce (No. 7), and four tablespoonfuls of good stock, boil altogether a quarter of an hour or till the onions are quite tender, season with a little pepper, salt, and nearly a teaspoonful of powdered sugar, draw the stewpan off the fire and stir in the yolks of two eggs, place over the fire another minute, pour it out on a dish to get cold, place a piece the size of a large walnut upon each cotelette, spread it over with a knife, leaving it thickest in the middle; egg them with a paste-brush, sprinkle bread-crumbs over, drop a little oil on each, put them in the same sauté-pan, place in the oven ten minutes, salamander a light brown, and dress them on your dish as before; have ready the following sauce: put nearly a pint of brown sauce (No. 1) in a stewpan with a piece of glaze the size of a walnut, and eight spoonfuls of consommé (No. 134); reduce and skim well till it adheres to the back of the spoon, add a little scraped garlic the size of a couple of peas, sauce over and serve; more garlic may be added if approved of.
No. 702. Cotelettes de Mouton à la Bohémienne.
Have twelve good cotelettes well-trimmed, lay them in a basin and pour a quart of good marinade hot over them (see filet de bœuf à la Bohémienne, No. 426), let them remain four or five days, turning them occasionally; when wanted take them out, dry on a cloth, dip in flour and broil them quickly over a sharp fire, dress in crown like the cotelettes reform, and have ready the following sauce: a gill of the marinade in a stewpan, with two spoonfuls of tomata sauce (No. 37), six of brown sauce, and a piece of glaze the size of a walnut, reduce till it becomes half glaze again, then add a spoonful of red-currant jelly, three anchovies well washed, and cut into small diamond-shaped pieces, also twenty pieces of gherkins cut in the same shape, let warm in the sauce, which pour over and serve. The cotelettes may be bread-crumbed if required.