No. 725 Poitrine de Mouton sauce piquante.
Braise and press a breast of mutton as directed (No. 487), and when cold cut ten pieces out of it in the shape of cotelettes, one third fat and two thirds lean, but not too large, egg, bread-crumb, and broil as for cotelettes panées grillées (No. 721), dress in crown on a border of mashed potatoes, glaze and serve with sauce piquante (No. 27) in the centre. They may also be served with sauce Soubise (No. 47), poivrade (No. 32), jus d’échalotte (No. 16), or fines herbes (No. 26).