No. 931. _Cotelettes des Pigeonneaux aux pois verts._

Proceed as before, and serve with a pint of green peas, prepared as for

cotelettes de mouton aux pois (No. 713). They may also be served with a

sauce aux truffes (No. 51), Italienne (No. 30), jardinière (No. 100), or

sauce piquante (No. 27).