Cut four large cotelettes, which season well, dip them in a basin
containing two eggs well beaten, then throw them into a dish of
bread-crumbs, in which you have mixed some finely chopped eschalots and
parsley, beat them with your knife, dip them into warm clarified butter,
and again into the bread-crumbs, beat again with your knife, and broil
them nicely over a sharp fire; have in a stewpan six or eight well
boiled mealy potatoes, add four pats of butter and a little pepper and
salt, mash them well with a fork, adding a gill of cream by degrees,
mixing quickly they will be very light, dress them in a pyramid on your
dish, glaze the cotelettes, which stand upright against the potatoes,
and serve; this is an excellent dish for luncheon.