Prepare twelve cotelettes as above, fry them in oil and dress them the
same on your dish; have a pint of demi-glace de gibier (No. 61) in a
stewpan, reduce it one third, have forty small quenelles made from
forcemeat from the legs, (see No. 123), the quenelles must be made with
very small egg-spoons, as directed for the quenelles (No. 120); when
poached lay them on a cloth to drain, put them into the sauce; when hot
dress the quenelles in the centre; sauce over and serve.