High-class cookery recipes

Trim your cutlets, fry them, and press them until cold ; remove all outside pieces, so that each cutlet may be the same size and shape. Put the soubise sauce in a saute-pan ; add the mushrooms, shalot, onion, garlic, pepper, and salt ; when they have cooked ten minutes, take out the garlic, stir in the yolks of egg, and cook well, also the parsley ; this will now form a stiff paste, which must be put on the cutlet on one side only. Sprinkle over each cutlet a little browned bread-crumb, to which has been added the Parmesan cheese. Put them in the oven to get hot through, dish them up, and serve with brown sauce or demi-glaze. Cutlets à la Rachel. Ingredients, Six or seven Mutton Cutlets. Half a pound of Calf's Liver. Quarter of a pound of fat Bacon. A Pig's Caul. One small Carrot. One small Onion. Parsley, Bayleaf, Thyme, all tied together. G 2 One Shalot. One Clove of Garlic. Twelve Peppercorns. A small blade of Mace. Cut up the bacon and fry it for five minutes, liaving added the liver and other ingredients (except the cutlets and caul). When the liver is quite cooked, put all into a mortar and pound well ; add seasoning to taste, and pass all through a wire-sieve. Trim the cutlets neatly ; cook them, and press them between two dishes until cold. Mask them on one side with the liver farce ; cover each one with a piece of caul ; put in the oven to get hot ; brush over with glaze. Dish in a circle on spinach or mashed potatoes ; pour a little halfglaze round, some macedoine in the centre, and serve. Cutlets a la Reforme. Ingredients, Best end of a neck of Mutton. Two lean slices of Ham (chopped fine). One Egg. Bread-crumbs. One Carrot (cut in strips). Four Gherkins „ Four Mushrooms „ Four Truffles „ Whites of two Eggs „ (previously cooked). Cut the carrot into strips to cook. Cut the vegetables up neatly, put them in a stewpan, and keep them warm in a bain-marie. Cut the cutlets, trim, mix the ham with the bread-crumb, pepper and salt, egg and bread-crumb them. Fry them a nice brown in about three ounces of butter; arrange them on a dish in a circle. Put the chips of vegetables in the centre of the cutlets, and pour Reform sauce round. Darioles de Volaille. (Tartelettes of Chicken.) Ingredients, Half a pound of Quenelle Meat. Six ounces of the breast of a cooked Chicken. Two ounces of lean cooked Ham. Six Mushrooms. One Truffle. One gill of White Sauce. Cut the chicken into very small pieces. Chop up the mushrooms, truffles, and ham, and stir into the white sauce. Butter well nine small moulds ; line them neatly with the quenelle meat, not leaving a particle uncoated; fill in with the minced chicken; coat them neatly over the top with the quenelle meat. Steam them for twenty minutes; dish in a circle on spinach or mashed potatoes ; pour good white sauce over and round, and serve peas or mixed vegetables in the centre. Mutton Cutlets a la Soubise- Ingredients. Best end of a neok of Mutton. One ounce of Butter, Pepper and Salt. Soubise Sauce.