Braise and press a breast of mutton as directed (No. 487), and when cold
cut ten pieces out of it in the shape of cotelettes, one third fat and
two thirds lean, but not too large, egg, bread-crumb, and broil as for
cotelettes panées grillées (No. 721), dress in crown on a border of
mashed potatoes, glaze and serve with sauce piquante (No. 27) in the
centre. They may also be served with sauce Soubise (No. 47), poivrade
(No. 32), jus d’échalotte (No. 16), or fines herbes (No. 26).