Cut, lard, and braise twelve mutton cotelettes as directed (No. 722),
press them in their stock lightly like the veal cotelettes, when cold
trim them of a nice shape, you have prepared a good poivrade sauce (No.
32), to which you have added half a pint of aspic (No. 1360), and when
nearly cold dip in the cotelettes, holding them by the bones, until they
are quite enveloped, dress them (when quite cold) upon a thin border of
fresh butter, garnish with croutons of aspic, and serve a ragout of
turnips (No. 93) cold in the centre.