Prepare twelve nice cotelettes, which season nicely, egg and bread-crumb
them, beat lightly with a knife, have some hot clarified butter in a
stewpan, dip each cotelette in, then throw them into bread-crumbs, beat
again with your knife, and place them on the gridiron over a moderate
fire, turning them now and then, ten minutes will be sufficient, dress
in crown with a little plain gravy, or with any of the foregoing
sauces.