No. 708. Cotelettes de Mouton aux champignons.
Dress and dish twelve cotelettes as in the last, and have ready the following sauce: put a pint of demi-glace (No. 9) in a stewpan, with a little consommé, reduce it a little, and skim; then add thirty mushrooms, season with a little pepper and sugar, add a small piece of glaze half the size of a walnut, and boil altogether ten minutes; pour the sauce in the middle of the cotelettes, which glaze and serve.
No. 709. Cotelettes de Mouton aux navets au brun.
Dress and dish twelve cotelettes as in the last, have prepared forty scoops of turnips, each the size of a marble, put them in a stewpan with an ounce of butter, and a teaspoonful of sugar, pass over a fire ten minutes, keeping them tossed, to prevent their burning, then add a pint of brown sauce (No. 1) and half a do. of consommé, stand it on the corner of the stove, skim well, and let it remain till the turnips are tender, and the sauce becomes rather thick; then pour it in the centre of the cotelettes, which glaze and serve; should the turnips be done before the sauce is thick, take them out with a colander spoon until it has sufficiently reduced.
No. 710. Cotelettes de Mouton à la Palestine.
Dress and dish twelve cotelettes as before, have ready the following sauce: scoop forty scoops of Jerusalem artichokes the size of the turnips in the last, and proceed exactly the same, using white sauce (No. 7), and white stock instead of brown, and finishing with a good tablespoonful of liaison; serve as before; they must not be boiled too quickly, or they will break to pieces.
No. 711. Cotelettes de Mouton aux pointes d’asperges.
Prepare and dress the cotelettes as before, have ready boiled, very green, half a bundle of sprue grass cut into pieces a quarter of an inch in length, put eight tablespoonfuls of white sauce (No. 7), with four of white stock in a stewpan, and when a little reduced add the sprue, with half a teaspoonful of powdered sugar, and a little salt; let boil a minute, and finish with a liaison of half a yolk of egg mixed with two tablespoonfuls of cream, sauce in the centre of the cotelettes, which glaze lightly, and serve. When sprue grass is cheap, dress it thus for cotelettes: you have cut and boiled a bunch very green; drain it upon a sieve, and whilst hot put them into a stewpan, with six pats of butter, a teaspoonful of salt, and the half of one of sugar; place over the fire, stirring round gently until the butter is melted, then dress them in a pyramid in the centre of the cotelettes, pour a thin bechamel sauce round, glaze the cotelettes, and serve. By this simple method you retain the full flavour of the grass.
No. 712. Cotelettes de Mouton aux haricots verts.
Proceed exactly as before, using some French beans cut in diamonds and nicely boiled, instead of the sprue grass, dress the beans in either of the above methods.