Recipes for high-class cookery

h pit cleared brown stock. ^ gill of sherry. 1 teaspoonful arrowroot. Carmine. Garnish. — 6 turned olives. 1 dozen button mushrooms. 1 truffle. Cut the fillets ^ inch in thickness ; cut in neat rounds, and trim carefully. Sprinkle over them the chopped onion and parsley. Fry in the butter, and drain on a hot cloth. iTeal Moulds. — Decorate some small greased moulds with the ham and parsley. Fill with the veal moistened and seasoned. Poach till firm, and drain. [46] Sauce. — Boil the stock, add the arrowroot mixed with the sherry, and cook till clear. Colour a reddish brown, and season. Garnish. — Cut the mushrooms and truffles in strips, stone the olives, and heat all in a little sherry. Dishing. — Pipe the potatoes on a hot entree dish, and lay the fillets on flat, with a Veal mould on each. Pour the sauce over, and garnish with the olives, mushrooms, and truffle. FILLETS OF BEEF A LA POMPADOUR. 1½ lb. fillet of beef. 1^ oz. butter. 1 tomato. Dishing. — Potato border. ^ pint Espagnole sauce. 1 teaspoonful maitre d’botel butter. Macedoine of vegetables. Liquid glaze. Trim the fillets neatly and fry in the butter; glaze, drain lightly, and dish flat on the potato border. Lay a baked slice of tomato and a round of the butter on each fillet. Pour the sauce round, and garnish with the vegetables. n [47] CREAMS OF BEEF, J lb. lean beef. 4 oz. panard. 1 tablespoonful Espagnole 1 egg. 1 tablespoonful cream. Pepper and salt. sauce. Decoration. — Chopped mushroom. ,, parsley or truffle. For dishing. — Creamy potato. ^ pint Espagnole sauce. Peas or macedoine. Grease small moulds and decorate them alternately with parsley and mushroom. Make panard (see p. 216). Mince the beef twice, pound with all the other ingredients except the cream, and press through a wire sieve. Stir in the cream and fill the moulds. Steam very carefully without boiling from twenty to thirty minutes. Drain on a hot cloth and dish on the piped potato. Pour the sauce round and garnish with the vegetables. [48] DRY CURRY OF BEEF. 1 lb. tender juicy beef. 1 oz. butter. 1 chopped shallot. 1 ,, small apple. 2 ,, gherkins. ^ oz. curry powder. 1 teaspoonful curry paste. 1 ,, sieved chutney. Salt and lemon juice. 1 tablespoonful cream. Cut the meat in small cubes and dust it with the curry powder. Fry the meat in the butter ; add the shallot, apple, and gherkin, and fry without discolouring. Add the other ingredients except the cream, and cook till the meat is tender, about one hour. Add the cream and dish. Serve with rice. MUTTON CUTLETS. fi bones of small cutletmutton. | Bread-crumbs. 1 beaten egg. I 2 tablespoonfuls clarified fat Dithing. — Potato border. i pint Espagnole or tomato sauce. Macedoine of vegetables. Have the mutton well hung. Saw the rib bones even in length, about 3 inches, and remove the chine bone. Trim into small [49] neat cutlets, and scrape the bones clean. Coat well with beaten egg and bread-crumbs. Fry in smoking hot fat for seven to ten minutes, then drain very thoroughly. Arrange the cutlets on a border of potato, pour the sauce round, and garnish with the macedoine of vegetables. N.B. — The potato border for dishing is optional. CURRIED MUTTON CUTLETS. 6 bones cutlet mutton (1^ lb.). | A little currj powder. Coating. — Beaten egg. Bread-crumbs. Dishing. — Potato border. ^ pint curry sauce. 1 oz. dry rice.