1318—Côtelettes à la Suédoise

Place the cutlets on a dish, and drop thereon some minced onions and shallots, bits of parsley stalks, thyme and bay. Sprinkle them with the juice of a lemon and a few drops of oil, and leave them to No. 168, Cooked Marinade for Venison for thirty minutes, turning them over the while, from time to time.

This done, dry them; dip them in melted butter, sprinkle them with bread-crumbs, and grill them.

Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separately: one-half lb. of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine. When about to serve, add to this purée two and one-half oz. of finely-grated horse-radish, or the latter grated and afterwards finely chopped.