No. 703 Cotelettes de Mouton à la Soubise.
Prepare twelve cotelettes, season with a little pepper and salt, egg over with a paste-brush, and throw them into bread-crumbs, beat lightly with a knife, and fry them in clarified butter in a sauté-pan, dress on your dish as before, and serve with a sauce Soubise (No. 47) under, glaze lightly when dressing them on your dish.