1801—Côtelettes de Chevreuil Conti

Sauté the cutlets in very hot oil; dry them; dish them in a crown, and separate them by similarly-shaped collops of salted tongue.

Swill the saucepan with a little white wine; add this liquor to a Poivrade sauce, and coat the cutlets with it.

Serve a light, buttered purée of lentils at the same time.