Prepare and dress the cotelettes as before, have ready boiled, very
green, half a bundle of sprue grass cut into pieces a quarter of an inch
in length, put eight tablespoonfuls of white sauce (No. 7), with four of
white stock in a stewpan, and when a little reduced add the sprue, with
half a teaspoonful of powdered sugar, and a little salt; let boil a
minute, and finish with a liaison of half a yolk of egg mixed with two
tablespoonfuls of cream, sauce in the centre of the cotelettes, which
glaze lightly, and serve. When sprue grass is cheap, dress it thus for
cotelettes: you have cut and boiled a bunch very green; drain it upon a
sieve, and whilst hot put them into a stewpan, with six pats of butter,
a teaspoonful of salt, and the half of one of sugar; place over the
fire, stirring round gently until the butter is melted, then dress them
in a pyramid in the centre of the cotelettes, pour a thin bechamel sauce
round, glaze the cotelettes, and serve. By this simple method you retain
the full flavour of the grass.