High-class cookery recipes

Cut the hare in neat pieces, wipe but not wash it ; cut the bacon in strips, and fry in a saucepan ; add the hare. Let it saute about ten minutes. Add the claret, bouquet garni, and mushrooms; let this simmer gently one hour, then add the brown sauce and the onions, which should be previously blanched ; let it simmer again for about half an hour, remove the bouquet garni, and serve with fried croutons. One gill of Tomato Sauce, Half a gill of Glaze, One tablespoonful of Chutney, if added to this, makes a great improvement. Cotelettes de Mouton a TAmbassadrice. Ingredients, One best end of the Neck of Mutton. One ounce of Butter. One Shalot (chopped fine). One dessertspoonful of chopped Mushrooms. One ounce of Flour. One teaspoonful of chopped Parsley. One gill of Stock. The Yolk of an Egg. Pepper. Salt. A few drops of Lemon-juice. Two ounces of chopped Marrow. Trim the cutlets neatly, and cook them in a saute pan in a little stock covered over with a buttered paper. While these are cooking prepare the farce as follows : cook the butter and shalot together, then add the flour and cook well, stir in the mushrooms, parsley, yolk of egg, stock, pepper, salt and lemon-juice ; let these cook without boiling, stir in the marrow and turn the farce out to cool. Mask the cutlets with this, smoothing it over with a knife dipped in water, egg, and bread-crumb, and fry in hot fat ; dish up in a circle with the sauce poured over, and some nicely cooked macaroni in the centre. Sauce for the above will be found amongst the sauces : Ambassadrice Sauce. Creme de Volaille, Ingredients. Half a pound of the meat from the breasts of two raw Fowls. One pint of Double Cream. Pepper and Salt to taste. Pound the meat in a mortar, add pepper and salt to taste, and pass it all through a hair-sieve. Then add one pint of double cream, half whipped, mix these well together, and steam in a wellbuttered mould very slowly for half an hour. It is best to try a little of the mixture in a pattypan first, and if it is too stiff, add a little more cream. Turn out and serve with Bechamel sauce poured round; the sauce should be made with chicken stock. Rissoles de Volaille, Prepare some mixture as for Tartelettes of Chicken, page 85, make half a pound of puff pastry and roll out very thin ; stamp out a round about the size of a teacup, and put a small piece of the mixture in the centre, brush over the edge, then fold over after well egging the edges. Egg and bread-crumb, and fry in hot fat and serve with fried parsley. Cutlets a la Bretonne. Ingredients, Best end of a neck of Mutton. One gill of Bechamel Sauce* Half a pint of Haricot Beans, well cooked. Four Onions, well cooked. One ounce of Butter. Pepper and Salt. * 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 puree of beans and onions in the centre, pouring round a little thin brown sauce or half-glaze. Cutlets Chaudfroid a la Russe. Ingredients, Best end of a neck of Mutton. One pint of Aspic Jelly. One gill of good Glaze.