Cook and select ten of the best pieces as above, but instead of
surrounding them with a sauce Durcelle spread a purée of onions, as for
cotelettes à la Provençale (No. 701), a quarter of an inch in thickness
over them, egg and bread-crumb twice each, and just before serving fry
in very hot lard; then put a pint of brown sauce in a stewpan, with a
quarter of a pint of consommé (No. 134), and a little piece of scraped
garlic the size of a pea; reduce and skim till becoming a nice
demi-glace, dress in pyramid, and pour the sauce round.