Prepare your cotelettes as above, dress them on a small border of mashed
potatoes, then have ready the young vegetables and sauce as directed for
grenadins de veau aux racines nouvelles (No. 692), dress the vegetables
in pyramid in the centre, sauce round, glaze lightly and serve.
In a large dinner where you are obliged to cook your cotelettes some
time before serving, put them into a sauté-pan, half cover them with
thin glaze, and keep hot till wanted. This remark applies to every
description of cotelettes.