Cut, bread-crumb, and fry ten mutton cotelettes as in the last, but let
them be rather underdone, then have ready six large quenelles of veal
(No. 120) quite cold, mash them in a basin with a wooden spoon, then add
a teaspoonful of very finely chopped eschalots, two of chopped parsley,
and a little grated nutmeg, with a tablespoonful of cold white sauce
(No. 7) and the yolk of an egg; mix all well together, and put a piece
of the size of a walnut upon each cotelette, spread it even, then have
ten thin small slices of cooked ham, place a slice upon each cotelette,
which again cover with the forcemeat, forming a flattish dome, but not
too thick; egg over with a paste-brush, sprinkle with bread-crumbs, put
again into the sauté-pan, and place them in a moderate oven ten minutes,
salamander a light colour, dress in crown on a thin border of mashed
potatoes, and have ready the following sauce: put two yolks of eggs in a
stewpan with a quarter of a pound of butter, a little pepper and salt, a
tablespoonful of vinegar from India pickles, and a little lemon-juice,
stir it quickly over the fire with a wooden spoon until beginning to
thicken, then add ten tablespoonfuls of bechamel sauce (No. 7) with four
of milk, stir over the fire, but do not let it boil, then pass it
through a tammie into a clean stewpan, stir it another minute over the
fire, sauce over, have two firm green India pickles and half an ounce of
lean cooked ham chopped very fine, which sprinkle over and serve very
hot.