Prepare ten cotelettes as in the last, mixing chopped Westphalia ham
with the bread-crumbs instead of the common ham, likewise sprinkling ham
over the forcemeat instead of bread-crumbs, place them in the oven as
before, and salamander a nice colour, dress in crown as in the last, and
have ready the following sauce: pound a quarter of a pound of lean
Westphalia cooked ham very fine, add two ounces of butter and pass it
through a hair sieve with a wooden spoon, then put a pint of brown sauce
(No. 1) in a stewpan with six spoonfuls of consommé (No. 134) and a
piece of glaze the size of a walnut; reduce and skim till becoming a
good demi-glace, add two tablespoonfuls of tomata sauce, a little sugar,
and the butter with the ham, stir over the fire until the butter is
melted, sauce over and serve.