The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

it over the fire, and when quite hot lay in the cotelettes, fry nearly ten minutes (over a moderate fire) of a light brown colour; to ascertain when done, press your knife upon the thick part, if quite done it will feel rather firm; possibly they may not all be done at one time, so take out those that are ready first and lay them on a cloth till the others are done; as they require to be cooked with the gravy in them, dress upon a thin border of mashed potatoes in a crown, with the bones pointing outwards, sauce over with a pint of the sauce reform (No. 35), and serve. If for a large dinner you may possibly be obliged to cook the cotelettes half an hour before, in which case they must be very underdone, and laid in a clean sauté-pan, with two or three spoonfuls of thin glaze; keep them in the hot closet, moistening them occasionally with the glaze (with a paste-brush) until ready to serve; the same remark applies to every description of cotelettes. No. 699. _Cotelettes de Mouton à la Vicomtesse._ Cut, bread-crumb, and fry ten mutton cotelettes as in the last, but let them be rather underdone, then have ready six large quenelles of veal (No. 120) quite cold, mash them in a basin with a wooden spoon, then add a teaspoonful of very finely chopped eschalots, two of chopped parsley, and a little grated nutmeg, with a tablespoonful of cold white sauce (No. 7) and the yolk of an egg; mix all well together, and put a piece of the size of a walnut upon each cotelette, spread it even, then have ten thin small slices of cooked ham, place a slice upon each cotelette, which again cover with the forcemeat, forming a flattish dome, but not too thick; egg over with a paste-brush, sprinkle with bread-crumbs, put again into the sauté-pan, and place them in a moderate oven ten minutes, salamander a light colour, dress in crown on a thin border of mashed potatoes, and have ready the following