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

hot, but do not let it boil, sauce under, and serve. No. 718. _Cotelettes de Mouton à la Financière._ Proceed with the cotelettes as before, and serve the ragout à la financière (No. 50) in the centre, only observe that the garniture must be very small, or it would look clumsy with such an entrée as cotelettes. For cotelettes de mouton à l’Italienne, ditto, sauce poivrades, ditto, aux fines herbes, and ditto, aux jus d’échalotte, dress the cotelettes as usual, and sauce over with either of the above-named sauces (see Nos. 30, 32, 26 and 27). No. 719. _Cotelettes de Mouton à la Maître d’Hôtel._ Proceed with the cotelettes as before described, then put eight tablespoonfuls of white sauce (No. 7) in a stewpan, with two of cream and two of broth; when boiling add one ounce of maître d’hôtel butter (No. 79), shake the stewpan round till the butter melts, then pour the sauce under the cotelettes; have ready some fried potatoes very crisp, cut thin, and of the size of six penny-pieces, which build in pyramid in the centre, glaze the cotelettes and serve. No. 720. _Cotelettes de Mouton à la Hollandaise._ Proceed precisely as for the last, only using some sauce Hollandaise (No. 66) instead of the sauce maître d’hôtel, fried potatoes the same. For the two last entrées the sauce must not be too thick. No. 721. _Cotelettes de Mouton panée, grillée._ Prepare twelve nice cotelettes, which season nicely, egg and bread-crumb them, beat lightly with a knife, have some hot clarified butter in a stewpan, dip each cotelette in, then throw them into bread-crumbs, beat again with your knife, and place them on the gridiron over a moderate fire, turning them now and then, ten minutes will be sufficient, dress in crown with a little plain gravy, or with any of the foregoing sauces. No. 722. _Of Cotelettes braised._ Braised cotelettes are much more in vogue in France than in England, for in the former they prefer meat stewed, whilst in the latter the meat is more succulent and tender, and even for Soubise or