Flatten the cutlets with a chopper (they may be improved in the same way
as the chine), place them on the gridiron and set on a sharp fire; turn
over two or three times, and when properly done, serve them with a
_piquante_, _Robert_, or tomato-sauce, adding to them some slices of
pickled cucumbers just before serving.
_The same, sautees._--Instead of broiling them, when prepared as above,
place them in a frying-pan with a little butter, turn over two or three
times during the cooking, and serve as the above, or on a _puree_ of
sorrel.