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

or it would break to pieces. No. 715. _Cotelettes de Mouton aux truffes._ Proceed with the cotelettes as before, put a pint of demi-glace (No. 9) in a stewpan, with a little consommé, and reduce till it adheres to the back of the spoon; have six middling-sized preserved truffles cut in thin slices, which throw into the sauce whilst boiling, season with a little sugar, boil all together a few minutes, glaze the cotelettes, sauce over, and serve. No. 716. _Cotelettes de Mouton à la Maintenon._ Have twelve cotelettes nicely cut, lay them on the table and season lightly, put two tablespoonfuls of oil in a sauté-pan, lay in your cotelettes, and fry over a moderate fire till three parts done, take them out, and put two tablespoonfuls of chopped onions in the sauté-pan; fry till of a light brown colour, pour off as much of the oil as possible, add a pint of brown sauce (No. 1), and two tablespoonfuls of tomata sauce (No. 37), with a little consommé, a teaspoonful of chopped mushrooms, one of chopped parsley, a little sugar, grated nutmeg, pepper, and salt; reduce till rather thick, then throw in the cotelettes for a few minutes, turn out on a dish, and leave them to get cold in the sauce; have twelve pieces of white paper, each cut in the shape of a heart and large enough to fold a cotelette in, rub a little oil over, and place a cotelette in each with as much of the sauce as possible; fold them up, and broil ten minutes over a moderate fire, dress them in a crown on your dish, without taking them out of the papers, which must well cover the cotelettes, or they would be very dry. No. 717. _Cotelettes de Mouton sauce remoulade._ Dress twelve cotelettes as for sauce Soubise (No. 703), then put six tablespoonfuls of white sauce (No. 7) in a stewpan, with three of veal stock or consommé, place it over the fire, and when boiling add an equal quantity of sauce tartare (No. 38) stir over the fire till