Dress and dish twelve cotelettes as in the last, and have ready the
following sauce: put a pint of demi-glace (No. 9) in a stewpan, with a
little consommé, reduce it a little, and skim; then add thirty
mushrooms, season with a little pepper and sugar, add a small piece of
glaze half the size of a walnut, and boil altogether ten minutes; pour
the sauce in the middle of the cotelettes, which glaze and serve.