No. 698 Cotelettes de Mouton à la Reform.
Chop a quarter of a pound of lean cooked ham very fine,
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.