No. 755 Cotelettes d’Agneau aux pointes d’asperges.
Prepare and dress twelve lamb cotelettes as above, and serve with the garniture aux pointes d’asperges.
No. 756 Cotelettes d’Agneau aux haricots verts.
Prepare and dress the cotelettes as before, and serve with the garniture aux haricots vert.
No. 757 Cotelettes d’Agneau aux racines glacées.
Prepare your cotelettes as above, dress them on a small border of mashed potatoes, then have ready the young vegetables and sauce as directed for grenadins de veau aux racines nouvelles (No. 692), dress the vegetables in pyramid in the centre, sauce round, glaze lightly and serve.
In a large dinner where you are obliged to cook your cotelettes some time before serving, put them into a sauté-pan, half cover them with thin glaze, and keep hot till wanted. This remark applies to every description of cotelettes.