Cut, braise, and press six côtelettes as above, make a good sauce
mayonnaise à la gelée (No. 1361), and when getting stiff dip each
côtelette in so that it is well covered, and place them in a dish upon
the ice, dress salad in pyramid in the centre of a flanc dish, against
which lay the côtelettes with a small paper frill upon the bone of each,
garnish round with croutons of aspic (No. 1360).