Having cut twelve cotelettes, season with pepper and salt, put a quarter
of a pound of butter in a sauté-pan, melt it and lay in the cotelettes,
put them over a sharp fire and when partly done turn, keeping them
underdone; take all the butter away without disturbing the cotelettes,
then pour a pint of thin poivrade sauce (No. 32) and half a pint of
consommé over, let them simmer about ten minutes till the meat has taken
the flavour of the sauce, dress the cotelettes as before, reduce the
sauce till it adheres to the spoon, add twenty pickled mushrooms, sauce
over and serve.