No. 723 Cotelettes de Mouton braisé à la Marseillaise.
Cook your cotelettes as directed in the last, but cut them rather small; when cold cover all over with the preparation of onion as for cotelettes à la Provençale, egg and bread-crumb all over and place them in the oven for a quarter of an hour, dress in crown, previously giving them a nice colour with a salamander, and serve with a sauce Soubise (No. 47) much thinned, with cream under them.