Prepare and dress twelve lamb cotelettes as before; have ready the
following sauce: peel fifty spring onions nearly as large as marbles,
put half a teaspoonful of sugar into a stewpan, place it over the fire
and when melted add two pats of butter and your onions, pass over a slow
fire twenty minutes or till tender, tossing them occasionally, then add
fifteen spoonfuls of white sauce (No. 7), with eight of white stock and
a small bunch of parsley, simmer at the corner of the fire a few
minutes, skim well, take out the parsley, make a liaison of one yolk of
an egg mixed with two tablespoonfuls of cream, stir in quickly, stir
another minute over the fire to thicken, sauce in the middle of the
cotelettes, which glaze and serve; should the onions be too much done
take them out with a colander spoon, place them in a clean stewpan,
reduce the sauce and pass it through a tammis over them.