Proceed with the cotelettes as before described, then put eight
tablespoonfuls of white sauce (No. 7) in a stewpan, with two of cream
and two of broth; when boiling add one ounce of maître d’hôtel butter
(No. 79), shake the stewpan round till the butter melts, then pour the
sauce under the cotelettes; have ready some fried potatoes very crisp,
cut thin, and of the size of six penny-pieces, which build in pyramid in
the centre, glaze the cotelettes and serve.