No. 719 Cotelettes de Mouton à la Maître d’Hôtel.
Proceed with the cotelettes as before described, then put eight tablespoonfuls of white sauce (No. 7) in a stewpan, with two of cream and two of broth; when boiling add one ounce of maître d’hôtel butter (No. 79), shake the stewpan round till the butter melts, then pour the sauce under the cotelettes; have ready some fried potatoes very crisp, cut thin, and of the size of six penny-pieces, which build in pyramid in the centre, glaze the cotelettes and serve.