No. 717 Cotelettes de Mouton sauce remoulade.
Dress twelve cotelettes as for sauce Soubise (No. 703), then put six tablespoonfuls of white sauce (No. 7) in a stewpan, with three of veal stock or consommé, place it over the fire, and when boiling add an equal quantity of sauce tartare (No. 38) stir over the fire till hot, but do not let it boil, sauce under, and serve.