Prepare a loin of mutton as a carbonade (see flancs No. 577), and when
cold cut it in slices rather more than half an inch in thickness, reduce
the stock the carbonade was boiled in to a thin glaze, put the slices in
a sauté-pan and pour it over them, place them over a slow fire till
quite hot, dress them in crown on a border of mashed potatoes, and serve
with any of the sauces named for cotelettes.