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Jelly Roll Cotelettes

Make a jelly roll and with the rolling-pin roll down one side rather flat so that the slices, when cut, will have the shape of the meat part of a nicely trimmed mutton chop; the cake represents the fat and the jelly the streaks of lean. To make the imitation better, ice the chops over with transparent glaze or water icing. When dry, build them in cake basket or dish in pyramid form.