No. 721 Cotelettes de Mouton panée, grillée.
Prepare twelve nice cotelettes, which season nicely, egg and bread-crumb them, beat lightly with a knife, have some hot clarified butter in a stewpan, dip each cotelette in, then throw them into bread-crumbs, beat again with your knife, and place them on the gridiron over a moderate fire, turning them now and then, ten minutes will be sufficient, dress in crown with a little plain gravy, or with any of the foregoing sauces.