1314—Côtelettes à la Maintenon

Fry the cutlets in butter, on one side only. This done, put a heaped tablespoonful of a Maintenon preparation (No. 226, Maintenon (preparation used in stuffing preparations à la Maintenon)) on each; shape it like a dome, by means of the blade of a small knife dipped in tepid water, and put the cutlets, one by one, on a tray. The Maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter. Now put the cutlets in a rather hot oven for seven or eight minutes in order to:—

(1) Allow a No. 268, Gratins to form over the surface of the garnish.

(2) Finish the cooking of the cutlets.

Dish the latter in the form of a crown, and serve, separately, a sauceboat of meat glaze finished with butter.