No. 887 Cotelettes de Perdreaux à la Duc de Chartres.
Prepare and dress twelve cotelettes or fillets as before, dress them on a dish and have ready the following sauce: have fifty scoops of turnips the size of small marbles, put them in a stewpan, with an ounce of butter and half a teaspoonful of sugar, pass over the fire five minutes, keeping them moved, then add a pint of demi-glace de gibier (No. 61), place it on the corner of the stove, let simmer, keeping it skimmed till the turnips are done, finish with a little orange-juice, sauce in the centre, glaze the cotelettes and serve.