Prepare your cotelettes as above, make a purée of mushrooms as directed
(No. 54), but thicker, and adding the two yolks of eggs as in the last,
spread it over the cotelettes, bread-crumb, fry, and serve exactly as in
the last.
Lamb côtelettes farcis may also be made with purée of asparagus (No.
102), cauliflower (No. 97), artichokes (No. 90), or cucumbers (No. 105),
by following the above articles.
For cotelettes d’agneau à la reform, Provençale, maître d’hôtel,
Hollandaise, poivrade, piquante, or tomates, see cotelettes de mouton,
with the same sauces, and proceed as there directed.