These are prepared in the first instance as in the preceding case, and are to be dipped in D'uxelles sauce, No. 75, and when this has become firmly set upon them, let them be egged, crumbed, fried, and dished up on a vegetable border as represented in the woodcut; the centre to be garnished with a puree of green peas, or a Jardiniere, and some supreme sauce poured round the base.
