Prepare the cotelettes as usual, and have ready the following purée:
peel and slice eight large Jerusalem artichokes, and one small onion,
put the onion into a stewpan, with an ounce of butter, two ounces of raw
ham, a sprig of thyme, ditto parsley, and one bay-leaf; stir over the
fire five minutes, then add the artichokes, with a very little white
stock, cover the stewpan and place it over a slow fire, stirring round
occasionally; let them remain till quite tender, then add a
tablespoonful of flour, mix well, and nearly a pint of white stock; boil
altogether, keeping it stirred, rub it through a tammie, place it in
another stewpan, add a little sugar, pepper, and salt, boil and skim
well, finish with two tablespoonfuls of good cream, sauce under the
cotelettes, which glaze and serve; these purées require to be rather
thick, yet not so thick as to eat pasty and disagreeable.
Lamb cotelettes may also be served with a purée of cauliflowers (No.
97), cucumbers, (No. 105), or asparagus (No. 102).