Take the chine bones from two necks of lamb and saw the ribs rather
short, the length you would require your cotelettes, lard the fillets
and roast them in vegetables, do not take them out until quite cold, cut
your cotelettes from them of a nice shape, reduce a good demi Provençale
sauce (No. 34), with which envelope each cotelette, when cold and the
sauce is set dress them in crown upon your dish with chopped aspic (No.
1360) in the centre and croutons of the same round.