Prepare the cotelettes as usual, season them well with chopped parsley,
do. eschalots, and a little pepper and salt; procure a pig’s caul, cut
into twelve pieces, in each of which fold a cotelette, place them in a
sauté-pan, and fry them in oil a nice colour, but rather underdone;
dress on a border of plain boiled rice, which you have made hot and
seasoned with a little salt and pepper, and moistened with a piece of
butter; serve very hot with a sauce à l’Indienne (No. 45) in the centre.