1393—Fresh-pork Cutlets à la Charcutiere

Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time.

Dish them in a circle; pour a Charcutière sauce in their midst, and serve a timbale of potato purée separately.

Charcutière sauce for eight or ten cutlets: prepare one pint of Robert sauce (No. 52, Robert Sauce) and mix with it, just before dishing up, two oz. of gherkins, cut in short julienne fashion or minced.