No. 702 Cotelettes de Mouton à la Bohémienne.
Have twelve good cotelettes well-trimmed, lay them in a basin and pour a quart of good marinade hot over them (see filet de bœuf à la Bohémienne, No. 426), let them remain four or five days, turning them occasionally; when wanted take them out, dry on a cloth, dip in flour and broil them quickly over a sharp fire, dress in crown like the cotelettes reform, and have ready the following sauce: a gill of the marinade in a stewpan, with two spoonfuls of tomata sauce (No. 37), six of brown sauce, and a piece of glaze the size of a walnut, reduce till it becomes half glaze again, then add a spoonful of red-currant jelly, three anchovies well washed, and cut into small diamond-shaped pieces, also twenty pieces of gherkins cut in the same shape, let warm in the sauce, which pour over and serve. The cotelettes may be bread-crumbed if required.