Braise, press, and trim the cotelettes as in the last, but instead of a
poivrade reduce a good maître d’hôtel sauce (No. 43), to which add half
a pint of cream; when nearly cold dip the cotelettes in the sauce, place
them on the ice till somewhat firm, dress them in crown as in the last,
then prepare a salad with half a beetroot, one cucumber, one lettuce,
season with a little oil, vinegar, pepper, salt, chopped tarragon and
chervil; mix all well together, dress in pyramid in the centre of your
cotelettes, which garnish with shoes of cucumber and serve.