Dress and dish your cotelettes as usual, have ready, nicely boiled, a
pint of young peas (No. 1075) which put in a stewpan with an ounce of
fresh butter, two spoonfuls of white sauce, a bunch of green onions,
half a teaspoonful of sugar, and a little salt; keep them moving over
the fire by shaking the stewpan till they are quite hot; take out the
onions, finish with a liaison of a yolk of egg and two tablespoonfuls of
cream, dress the peas in the centre, glaze the cotelettes, and serve.
The peas may also be dressed in either of the methods directed in the
two last.