Lamb cotelettes require great attention, both in cutting,
bread-crumbing, and frying. Cut twelve cotelettes of the same size and
shape as represented in the engraving, lay them upon a dish, season
lightly with white pepper and salt, put three yolks of eggs upon another
plate, which mix with a tablespoonful of cream, rub each cotelette in
it and afterwards into very fine bread-crumbs, beat them lightly with
your knife, keeping them in their shapes, have a quarter of a pound of
butter in a small stewpan, let it boil at the corner of the stove,
skimming it until perfectly clarified, then pour it into a thick
flat-bottomed sauté-pan over a brisk fire, lay in the cotelettes
(turning them two or three times, which will cause them to be a light
brown colour); fry very crisp, not doing them too much; if properly done
they will be very full of gravy; to ascertain when done press them
lightly with the point of your knife; if beginning to feel a little firm
they are done; take them out, glaze very lightly, dress them in your
dish upon a border of mashed potatoes the reverse way, the bones
pointing outwards, and serve the peas dressed as for epigramme (No. 750)
in the centre. My object in using mashed potatoes is to keep the
cotelettes in their places in being carried to table. Why I recommend a
thick-bottomed sauté-pan is that the thin ones by the action of the fire
frequently rise in the centre, which would cause the cotelettes to burn
and completely spoil this delicate entrée.