Recipes for high-class cookery

Prepare the cutlets, dip in the curry powder, and coat with the egg and bread-crumbs. Fry in hot fat and drain well. Dish on the potato border, fill the centre with the cooked rice, and pour the curry sauce round. [ 60 ] MUTTON CUTLETS A LA MILANAISE. 6 bones cutlet mutton. Coating, — Beaten egg. Bread-crumbs. Gamiih. — 1 tablespoonful strips of tonpue. 1 ,, „ truffle. 1 ,, „ cooked macaroni. ^ gill thick white sauce. Dishing. — Potato border. ^ pint tomato sauce. Trim, coat, and fry the cutlets. Dish on the potato border. Heat the garnish in the white sauce, and pile in the centre of the cutlets. Pour the tomato sauce round, and serve. MUTTON CUTLETS A LA REFORME. 6 bones cutlet mutton. Coating. — 1 beaten egg. 2 tablespoonfuls chopped dried ham. 3 tablespoonfuls bread-crumbs. Garnish. — 1 tablespoonful strips of cooked carrot. 1 ,, „ ,, truffle. 1 „ „ „ gherkin. 1 „ „ » white of egg. 9} Dishing. — Potato border. „ mushroom. ^ pint Reforme sauce. Trim the cutlets, brush them with the beaten egg, and toss them in the bread-crumbs [ 51 ] and ham mixed together. Fry in hot fat, drain, and dish on the potato border. Heat the garnish in one tablespoonful of sherry, drain, and dish in the centre of the cutlets. Pour the Reforme sauce round. MUTTON CUTLETS A LA SOUBISE. 6 bones cutlet mutton. | 1^ oz. butter. Dishing. — Potato border. Soubise Garnish. J gill Spanish onion puree. Pepper and salt. 1 „ thick Bechamel sauce. 1 tablespoonful cream. To serve. — ^ pint demi-glace sauce. Trim the cutlets and fry in the butter. Drain lightly and dish on the potato border. Soubise Garnish. — Cook the onion in the milk and pass it through a hair sieve. Mix with the Bechamel sauce ; season, and add the cream. Pile in the centre of the cutlets and pour the demi-glace sauce round. [ 52 ] MUTTON CUTLETS A LA VENITIENNE. 4 bones cutlet mutton. Quenelle Meat. — 2 oz. vealj etc. (see Quenelles of Veal, p. 67). Decoration. — 1 tablespoonful chopped dried ham. 1 ,, ,, truffle. Dishing. — Potato border. Garnish. — 1 tablespoonful strips of tongue. 1 „ „ gherkin. 1 ,, white of egg. i pint piquante sauce. Trim the cutlets roughly, fry them in butter, and press between two plates till cold. Trim neatly and coat one side with the quenelle meat. Sprinkle the cutlets alternately with ham and truffle. Lay them in a greased saut^ pan, pour round a little hot stock, cover with a greased paper, and poach carefully from fifteen to twenty minutes. Drain on a hot cloth, and arrange on a potato border. Heat the garnish in a little sherry or stock, place it in the centre of the cutlets ; pour the sauce round. [ 48 J NOISETTES OF MUTTON. 1 lb. cutlet mutton. 1^ oz. butter. Liquid glaze. Creamy potato. ^ pint tomato sauce. 2 or 3 oz. French beans or peas. Fillet the mutton from the bones, cut in slices, ^ inch in thickness, and trim them neatly. Fry in butter, glaze, and drain lightly. Dish them on the piped potatoes. Garnish with French beans, and pour the sauce round. NOISETTES OF MUTTON AUX CHAMPIGNONS. 1 lb. cutlet mutton. 1 oz. butter. Liquid glaze. 1 teaspoonful maitre d’hdtel butter. 6 small puff pastry cases. Filling for Cases. 4 flap mushrooms. 1 tablespoonful cream, i oz. butter. Pepper and salt. 1 gill thick white sauce. Garnish. — Small potato balls. Water-cress. Trim the noisettes neatly and fry in butter. Glaze and drain lightly.