No. 704 Cotelettes de Mouton à la Durcelle.
Egg, bread-crumb, and fry twelve cotelettes in oil, when done take out and lay them on a cloth, put a teaspoonful of chopped eschalots and two of chopped onions in the sauté-pan, fry them a light brown colour, pour off as much oil as possible, add half a pint of brown sauce (No. 1) and a little consommé, let boil quickly ten minutes, then add a little sugar, cayenne pepper, half a teaspoonful of chopped mushrooms, the same of chopped parsley, and one teaspoonful of Harvey sauce, put the cotelettes into the sauce to get hot, have ready four paper cases six inches long, lay three cotelettes in each, pour the sauce over, place them in a moderate oven ten minutes, dress on your dish in the cases and serve immediately.