No. 754 Cotelettes d’Agneau aux petits pois.
Lamb cotelettes require great attention, both in cutting, bread-crumbing, and frying. Cut twelve cotelettes of the same size and shape as represented in the engraving, lay them upon a dish, season lightly with white pepper and salt, put three yolks of eggs upon another plate, which mix with a tablespoonful of cream, rub each cotelette in it and afterwards into very fine bread-crumbs, beat them lightly with your knife, keeping them in their shapes, have a quarter of a pound of butter in a small stewpan, let it boil at the corner of the stove, skimming it until perfectly clarified, then pour it into a thick flat-bottomed sauté-pan over a brisk fire, lay in the cotelettes (turning them two or three times, which will cause them to be a light brown colour); fry very crisp, not doing them too much; if properly done they will be very full of gravy; to ascertain when done press them lightly with the point of your knife; if beginning to feel a little firm they are done; take them out, glaze very lightly, dress them in your dish upon a border of mashed potatoes the reverse way, the bones pointing outwards, and serve the peas dressed as for epigramme (No. 750) in the centre. My object in using mashed potatoes is to keep the cotelettes in their places in being carried to table. Why I recommend a thick-bottomed sauté-pan is that the thin ones by the action of the fire frequently rise in the centre, which would cause the cotelettes to burn and completely spoil this delicate entrée.