Proceed with the cotelettes as before, and serve the ragout à la
financière (No. 50) in the centre, only observe that the garniture must
be very small, or it would look clumsy with such an entrée as
cotelettes.
For cotelettes de mouton à l’Italienne, ditto, sauce poivrades, ditto,
aux fines herbes, and ditto, aux jus d’échalotte, dress the cotelettes
as usual, and sauce over with either of the above-named sauces (see Nos.
30, 32, 26 and 27).