No. 723. _Cotelettes de Mouton braisé à la Marseillaise._

Cook your cotelettes as directed in the last, but cut them rather small;

when cold cover all over with the preparation of onion as for

cotelettes à la Provençale, egg and bread-crumb all over and place them

in the oven for a quarter of an hour, dress in crown, previously giving

them a nice colour with a salamander, and serve with a sauce Soubise

(No. 47) much thinned, with cream under them.