Prepare and dress the cotelettes as above, and proceed as for the mutton
cotelettes, sauce remoulade (No. 717).
Pork cotelettes are also served with their original sauce Robert (No.
28), sauce piquante (No. 27), au jus d’échalotte (No. 16), or poivrade
(No. 33) over, and with a sauce tomate (No. 37) beneath them; the
cotelettes require glazing, especially where the sauce is served under
them.