No. 703. Cotelettes de Mouton à la Soubise.
Prepare twelve cotelettes, season with a little pepper and salt, egg over with a paste-brush, and throw them into bread-crumbs, beat lightly with a knife, and fry them in clarified butter in a sauté-pan, dress on your dish as before, and serve with a sauce Soubise (No. 47) under, glaze lightly when dressing them on your dish.
No. 704. Cotelettes de Mouton à la Durcelle.
Egg, bread-crumb, and fry twelve cotelettes in oil, when done take out and lay them on a cloth, put a teaspoonful of chopped eschalots and two of chopped onions in the sauté-pan, fry them a light brown colour, pour off as much oil as possible, add half a pint of brown sauce (No. 1) and a little consommé, let boil quickly ten minutes, then add a little sugar, cayenne pepper, half a teaspoonful of chopped mushrooms, the same of chopped parsley, and one teaspoonful of Harvey sauce, put the cotelettes into the sauce to get hot, have ready four paper cases six inches long, lay three cotelettes in each, pour the sauce over, place them in a moderate oven ten minutes, dress on your dish in the cases and serve immediately.
No. 705. Cotelettes de Mouton aux petites racines.
Prepare and fry twelve cotelettes as directed for cotelettes à la Soubise, dress in crown and proceed as for the grenadins de veau (No. 692), glaze them lightly and serve.
No. 706. Cotelettes de Mouton sauce piquante.
Dress the cotelettes as above, glaze lightly and serve with sauce piquante (No. 27) over them.
No. 707. Cotelettes de Mouton à la Jardinière.
Dress twelve cotelettes as before described, dish as usual, have ready a sauce jardinière (No. 100), place the vegetables, and sauce in the centre, glaze the cotelettes lightly, and serve.