Veal cotelettes require to be cut from the neck in the same shape as
mutton cutlets, four are sufficient for an entrée, they must be very
nicely larded on one side, like a sweetbread, braise in the same kind of
manner until very tender, glaze lightly, and salamander of a light-brown
colour; have ready boiled a pint of young peas, which put in a stewpan,
with two pats of butter, a little salt, and a teaspoonful of powdered
sugar; when boiling finish with a liaison of one yolk of egg mixed with
a tablespoonful of cream, pour into the dish and dress the cotelettes
over in a square, glaze lightly and serve; dressed in the above manner
they may also be served with sauce à la jardinière, aux navets au brun,
aux pointes d’asperges, aux concombres, sauce poivrade, or sauce tomate.