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Pepper and Salt (Trim the cutlets bread-crumb)

* Trim the cutlets, bread-crumb and fry them.

Put the haricots and onions, previously well boiled, in a stewpan with the butter; season, and stir them over the fire. When they are hot, pass them through a tammy or hair-sieve, add the white sauce, dish the cutlets, and put the purée of beans and onions in the centre, pouring round a little thin brown sauce or half-glaze.