No. 776 Cotelettes de Chevreuil à la Bohémienne.
Cut twelve cotelettes from the necks, the same as you would mutton, but they will be rather larger, make two quarts of the marinade as for filet de bœuf à la Bohémienne (No. 426), and lay in the cotelettes, let them remain four days; when ready for use take them out, dry upon a cloth, season with a little pepper and salt, dip in flour, egg and bread-crumb afterwards, dip them in clarified butter, and again in the bread-crumbs, beat them lightly with a knife, place them on a gridiron, broil nicely, dress them in crown, and have ready the following sauce: put six tablespoonfuls of the marinade in a stewpan, with a piece of glaze the size of a walnut, reduce it a little, then add twelve spoonfuls of brown sauce (No. 1) and six of consommé, reduce again until it adheres to the back of the spoon, season a little high, add half a tablespoonful of currant jelly, sauce round and serve. Garniture as for cotelettes de mutton may be introduced.