Cut twelve cotelettes from the necks, the same as you would mutton, but
they will be rather larger, make two quarts of the marinade as for filet
de bœuf à la Bohémienne (No. 426), and lay in the cotelettes, let
them remain four days; when ready for use take them out, dry upon a
cloth, season with a little pepper and salt, dip in flour, egg and
bread-crumb afterwards, dip them in clarified butter, and again in the
bread-crumbs, beat them lightly with a knife, place them on a gridiron,
broil nicely, dress them in crown, and have ready the following sauce:
put six tablespoonfuls of the marinade in a stewpan, with a piece of
glaze the size of a walnut, reduce it a little, then add twelve
spoonfuls of brown sauce (No. 1) and six of consommé, reduce again until
it adheres to the back of the spoon, season a little high, add half a
tablespoonful of currant jelly, sauce round and serve. Garniture as for
cotelettes de mutton may be introduced.