Have ready ten cotelettes, season with a little pepper and salt, egg
with a paste-brush, and dip them into bread-crumbs, beat lightly with a
knife and fry in oil, but very much underdone, lay them on a cloth, and
have ready the following: chop six middling-sized onions very fine and
put them in a stewpan with two tablespoonfuls of oil, pass them over a
moderate fire ten minutes, keeping stirred with a wooden spoon, then add
half a tablespoonful of flour (mix well), half a pint of white sauce
(No. 7), and four tablespoonfuls of good stock, boil altogether a
quarter of an hour or till the onions are quite tender, season with a
little pepper, salt, and nearly a teaspoonful of powdered sugar, draw
the stewpan off the fire and stir in the yolks of two eggs, place over
the fire another minute, pour it out on a dish to get cold, place a
piece the size of a large walnut upon each cotelette, spread it over
with a knife, leaving it thickest in the middle; egg them with a
paste-brush, sprinkle bread-crumbs over, drop a little oil on each, put
them in the same sauté-pan, place in the oven ten minutes, salamander a
light brown, and dress them on your dish as before; have ready the
following sauce: put nearly a pint of brown sauce (No. 1) in a stewpan
with a piece of glaze the size of a walnut, and eight spoonfuls of
consommé (No. 134); reduce and skim well till it adheres to the back of
the spoon, add a little scraped garlic the size of a couple of peas,
sauce over and serve; more garlic may be added if approved of.