Procure the ribs of a lamb, saw off the breast as large as possible,
leaving the bones of the neck long enough to cut cotelettes, braise and
press as directed for breast of mutton (No. 487); the day before you
want to use it, cut seven nice cotelettes from the neck, then cut seven
pieces from the breast, rather small, and the shape of hearts, egg and
bread-crumb the cotelettes, which also fry in the same sauté-pan, the
whole of them to be of a nice light-brown colour, make a border of
mashed potatoes upon your dish, on which dress the cotelettes upon one
side and the pieces of breast on the other, have one hundred French
beans cut in diamonds and boiled very green, drain them quite dry on a
sieve, put them into a stewpan with a quarter of a pound of fresh
butter, a little pepper, salt, a teaspoonful of sugar, and the juice of
a lemon; set over the fire till very hot, dress them in the centre,
glaze the cotelettes and breast lightly, pour nearly half a pint of thin
white sauce round and serve very hot.