No. 769 Cotelettes de Porc sauce remoulade.
Prepare and dress the cotelettes as above, and proceed as for the mutton cotelettes, sauce remoulade (No. 717).
Pork cotelettes are also served with their original sauce Robert (No. 28), sauce piquante (No. 27), au jus d’échalotte (No. 16), or poivrade (No. 33) over, and with a sauce tomate (No. 37) beneath them; the cotelettes require glazing, especially where the sauce is served under them.