1315—Côtelettes à la Murillo

Fry the cutlets in butter, on one side only; and garnish the cooked side, dome-fashion, with a fine hash of mushrooms, cohered with a little very reduced Béchamel sauce.

Set them on a tray; sprinkle with grated Parmesan and a few drops of melted butter, and glaze in a fierce oven. Dish the cutlets in the form of a crown; fix a frill to each, and surround them with mild capsicums and tomatoes, both of which should be sliced, tossed in butter, and mixed.