Have twelve cotelettes nicely cut, lay them on the table and season
lightly, put two tablespoonfuls of oil in a sauté-pan, lay in your
cotelettes, and fry over a moderate fire till three parts done, take
them out, and put two tablespoonfuls of chopped onions in the sauté-pan;
fry till of a light brown colour, pour off as much of the oil as
possible, add a pint of brown sauce (No. 1), and two tablespoonfuls of
tomata sauce (No. 37), with a little consommé, a teaspoonful of chopped
mushrooms, one of chopped parsley, a little sugar, grated nutmeg,
pepper, and salt; reduce till rather thick, then throw in the cotelettes
for a few minutes, turn out on a dish, and leave them to get cold in the
sauce; have twelve pieces of white paper, each cut in the shape of a
heart and large enough to fold a cotelette in, rub a little oil over,
and place a cotelette in each with as much of the sauce as possible;
fold them up, and broil ten minutes over a moderate fire, dress them in
a crown on your dish, without taking them out of the papers, which must
well cover the cotelettes, or they would be very dry.