No. 771 Cotelettes de Porc à la Bolognaise.
Prepare twelve cotelettes as before, but mixing some grated Parmesan cheese with the bread-crumbs, and frying them in oil; then cut eighty pieces of blanched macaroni (No. 130), about three quarters of an inch long, with twenty pieces of cooked ham or tongue, and twenty mushrooms the same size as the macaroni; put them into a stewpan, with two spoonfuls of tomata sauce (No. 37), and a piece of glaze the size of a walnut; place over the fire and when quite hot add two ounces of grated Parmesan, and two of grated Gruyere cheese, mix well together by shaking the stewpan round, season with a little salt, pepper, and cayenne, if approved of, and pour in the centre of your cotelettes, which glaze and serve with nearly half a pint of demi-glace (No. 9) poured round and over the garniture.