Off of the heat, add 1/3 cup cognac to the pan and carefully ignite with a long match (carefully, if fucking blazes!). Gently shake pan until the flames die. Return pan to medium heat and add heavy cream and dill. Bring mixture to a boil and whisk until the sauce coats the back of a spoon (that’s called nappe you ignorant bastard and it takes about 15 minutes). Add the teaspoon of cognac, to taste, with salt. Add the cutlets back to the pan, spoon sauce over, and serve.