No. 710 Cotelettes de Mouton à la Palestine.
Dress and dish twelve cotelettes as before, have ready the following sauce: scoop forty scoops of Jerusalem artichokes the size of the turnips in the last, and proceed exactly the same, using white sauce (No. 7), and white stock instead of brown, and finishing with a good tablespoonful of liaison; serve as before; they must not be boiled too quickly, or they will break to pieces.