Egg, bread-crumb, and fry twelve cotelettes in oil, when done take out
and lay them on a cloth, put a teaspoonful of chopped eschalots and two
of chopped onions in the sauté-pan, fry them a light brown colour, pour
off as much oil as possible, add half a pint of brown sauce (No. 1) and
a little consommé, let boil quickly ten minutes, then add a little
sugar, cayenne pepper, half a teaspoonful of chopped mushrooms, the same
of chopped parsley, and one teaspoonful of Harvey sauce, put the
cotelettes into the sauce to get hot, have ready four paper cases six
inches long, lay three cotelettes in each, pour the sauce over, place
them in a moderate oven ten minutes, dress on your dish in the cases and
serve immediately.