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.