No. 709 Cotelettes de Mouton aux navets au brun.
Dress and dish twelve cotelettes as in the last, have prepared forty scoops of turnips, each the size of a marble, put them in a stewpan with an ounce of butter, and a teaspoonful of sugar, pass over a fire ten minutes, keeping them tossed, to prevent their burning, then add a pint of brown sauce (No. 1) and half a do. of consommé, stand it on the corner of the stove, skim well, and let it remain till the turnips are tender, and the sauce becomes rather thick; then pour it in the centre of the cotelettes, which glaze and serve; should the turnips be done before the sauce is thick, take them out with a colander spoon until it has sufficiently reduced.