No. 932 Cotelettes des Pigeonneaux à la Suliman.
Prepare the cotelettes as usual, season them well with chopped parsley, do. eschalots, and a little pepper and salt; procure a pig’s caul, cut into twelve pieces, in each of which fold a cotelette, place them in a sauté-pan, and fry them in oil a nice colour, but rather underdone; dress on a border of plain boiled rice, which you have made hot and seasoned with a little salt and pepper, and moistened with a piece of butter; serve very hot with a sauce à l’Indienne (No. 45) in the centre.