1316a—Côtelettes de Mouton à la Reforme

Trim six mutton cutlets; season them; dip them in melted butter, and roll them in bread-crumbs, combined with finely-chopped ham in the proportion of a third of the weight of the bread-crumbs. Now cook them gently in clarified butter.

Dish them in a circle on a hot dish, and send the following sauce to the table with them:—

Take a small saucepan, and mix therein three tablespoonfuls of half-glaze sauce, the same quantity of Poivrade sauce, and one coffeespoonful of red-currant jelly; add one coffeespoonful of each of the following short julienne garnishes to the sauce; viz.: hard-boiled white of egg; very red, salted tongue; gherkins; mushrooms, and truffles.