No. 703. _Cotelettes de Mouton à la Soubise._

Prepare twelve cotelettes, season with a little pepper and salt, egg

over with a paste-brush, and throw them into bread-crumbs, beat lightly

with a knife, and fry them in clarified butter in a sauté-pan, dress on

your dish as before, and serve with a sauce Soubise (No. 47) under,

glaze lightly when dressing them on your dish.