Prepare twelve cotelettes as before, but mixing some grated Parmesan
cheese with the bread-crumbs, and frying them in oil; then cut eighty
pieces of blanched macaroni (No. 130), about three quarters of an inch
long, with twenty pieces of cooked ham or tongue, and twenty mushrooms
the same size as the macaroni; put them into a stewpan, with two
spoonfuls of tomata sauce (No. 37), and a piece of glaze the size of a
walnut; place over the fire and when quite hot add two ounces of grated
Parmesan, and two of grated Gruyere cheese, mix well together by shaking
the stewpan round, season with a little salt, pepper, and cayenne, if
approved of, and pour in the centre of your cotelettes, which glaze and
serve with nearly half a pint of demi-glace (No. 9) poured round and
over the garniture.