No. 715. _Cotelettes de Mouton aux truffes._

Proceed with the cotelettes as before, put a pint of demi-glace (No. 9)

in a stewpan, with a little consommé, and reduce till it adheres to the

back of the spoon; have six middling-sized preserved truffles cut in

thin slices, which throw into the sauce whilst boiling, season with a

little sugar, boil all together a few minutes, glaze the cotelettes,

sauce over, and serve.