No. 688 Cotelettes de Veau piqué aux petits pois.
Veal cotelettes require to be cut from the neck in the same shape as mutton cutlets, four are sufficient for an entrée, they must be very nicely larded on one side, like a sweetbread, braise in the same kind of manner until very tender, glaze lightly, and salamander of a light-brown colour; have ready boiled a pint of young peas, which put in a stewpan, with two pats of butter, a little salt, and a teaspoonful of powdered sugar; when boiling finish with a liaison of one yolk of egg mixed with a tablespoonful of cream, pour into the dish and dress the cotelettes over in a square, glaze lightly and serve; dressed in the above manner they may also be served with sauce à la jardinière, aux navets au brun, aux pointes d’asperges, aux concombres, sauce poivrade, or sauce tomate.