Recipes for high-class cookery

Filling. — Remove stalks and skin from the [ 54 ] mushrooms, and cut them in sTnall pieces. Fry in butter till tender. Put them into the white sauce ; season, and fill the pastry cases. Lay a noisette on each case, and place a small pat of maitre d’hotel butter on top of each noisette. Dish on a hot dish, and garnish with potato balls and water-cress. VEAL CUTLETS. 1 lb. veal fillet. Some dried bread-crumbi. Bacon rolls. 2 tablespoonfuls clarified fat Thinly cut slices of lemon. Marinade, 1 beaten egg. 1 teaspoonful chopped parsley. Pinch powdered herbs. Grated lemon rind. Pepper and salt. 1 teaspoonful oiled butter. Cut the veal into rounds, remove any skin, and beat with cutlet bat. Soak in the marinade for about one hour, then toss in breadcrumbs and press into shape. Fry in smokinghot fat till golden brown, about ten minutes. Drain well, and arrange on a potato border. Garnish each cutlet with a thinly cut half-slice of lemon and a roll of bacon. Serve a macedoine of vegetables in the centre and pour tomato sauce round. [ »* ] VEAL CUTLETS A LA COLBERT. 1 lb. fillet of veal. ^ tablespoonful butter. ^ tablespoonful salad oil. 1 teaspoonful chopped onion. ^ pint Madeira sauce. 1 teaspoonful chopped parsley. To dish on. — Creamy potato. Oamish. — Heart-shaped pieces of fried bread. Parisienne potatoes or stars of piped potato. > Trim the cutlets, and fry in the oil and butter mixed. Sprinkle in the onion, and fry lightly. Pour off any surplus fat. Add the sauce, and cook gently till the cutlets are tender. Dish on potato border, add the parsley to the sauce and pour it over the cutlets. Garnish with potatoes and fried bread. VEAL CUTLETS A LA TALLEYRAND. 1 lb. fillet of veal. 1 oz. butter. 1 tablespoonful chopped mushroom. 1 teaspoonful chopped onion. Pepper and salt 2 to 3 gills thin white sauce. 1 or 2 yolks. Lemon juice. 1 teaspoonful chopped parsley. To dish. — Potato border. Trim the fillet into neat rounds or ovals, and fry in butter lightly without discolouring. [ 88 ] Sprinkle over the onion and mushroom, fry, and pour off any surplus fat. Add the sauce, and cook gently till tender, about one hour. Lift the cutlets out and dish on potato border. Add the yolks, parsley, and lemon juice to the sauce, and cook till thickened without boiling. Coat the cutlets with the sauce. Cut the veal into small rounds and lard. Braise till tender, basting frequently, from one to one and a half hours. When cooked, brush over with the liquid glaze, and dish on potato. Strain the stock from the braising-pot, add one teaspoonful glaze, boil down to a demi-glaze, and pour round the grenadins. Heat the vegetables and garnish the dish with them. GRENADINS OF VEAL. 1 lb. fillet of veaL Larding bacon. Braiaing-pot Liquid glaze. Potato border. Macddoine of vegetables. [ S7 ] QUENELLES OF VEAL. I lb. fillet of veal. 4 oz. pansrd. 1 egg. 1 tableepoonfol cream. Pepper and salt. Potato border. I pint Bechamel sauce. Peas.