High-class cookery recipes

Fresh Muslirooms. Fresh Tomatoes. Glaze. Butter. Parsley. Remove the fillet from a loin or a neck of Mutton, cut it into neat fillets crossways about half an inch thick; bat out these fillets and season them with fresh mushrooms chopped finely, and pepper and salt ; place them in a buttered pan, and cook over a quick fire. Cook some chopped mushrooms in a little glaze, spread this mixture on a plate and cut out in neat squares; place one square on each fillet of mutton; dish the fillets up on a large crouton of fried bread down the middle of the dish, and lay slices of warm tomatoes down each side of the crouton with a small piece of maitre d'hotel butter upon each one. Serve with good supreme or good brown sauce, round. Noix de Boeuf a la Chipolata. Ingredients. Three-quarters of a pint of Claret. Quarter of a pint of Water. One smaU Onion. Quarter of a smaU Carrot. Twenty Peppercorns. One Bayleaf. Two pounds of FiUet of Beef* Half a pint of Brown Sauce. Twelve Button Onions. Two ounces of Sausage Meat. Six Chestnuts. Trim the fillet of beef, tie it up carefully aiid put it into an earthen pan. Boil the claret, water, onion, carrot, bayleaf, and peppercorns together, and when the mixture is cold pour it over the beef and allow it to stand two days. Then braise the beef as usual for about forty-five minutes, and when cooked cut it into slices. Arrange these slices up the centre of the dish and pour brown sauce round. To garnish the entree have the onions fried brown in butter, the sausage meat rolled in little pieces and cooked in the oven, and the chestnuts boiled tender in stock. Mix these together and serve in groups round the beef. Ox Palates a la Financière Ingredients. Six Ox Palates. One Carrot. Oiie Onion. One stick of Celery. A faggot of Parsley. Six Cloves. A blade of Mace. Six Peppercorns. A clove of Garlic. Salt. Two quarts of Stock. Quenelle Meat and fine Herbs. Financiere Ragout. Financiere Sauce. Soak the palates in water with a good handful of salt for several hours, cleaning them well ; then parboil them in salt and water until the hard skin can be easily scraped off. When thoroughly clean put them on to cook in the stock with the onion, carrot, celery, parsley, cloves, mace, garlic, peppercorns, and some salt ; let them boil gently till quite tender, about four hours. Then press them between two dishes till cold ; when cold cut them into pieces two inches wide and three inches long ; spread each of these with a thin layer of quenelle meat in which some fine herbs have been mixed ; each scollop must be rolled up tightly in a piece of buttered writing paper and placed in a saute-pan ; simmer these for about twenty minutes in some of the stock in which the palates were cooked. Take them out of the papers, trim the ends off neatly, roll them in some half-glaze made by reducing some of the stock, dish them up in a conical form with Financiere ragout in the centre, and Financiere sauce poured over the entree. Compote de Pigeons. Ingredients. Three Pigeons. Quarter of a pound of Bacon. One small Carrot. One small Turnip. Two sticks of Celery. One small Shalot. Six Mushrooms, Bouquet Garni. One pint of Brown Stock. Seasoning. One tablespoonful of Flour.