A guide to modern cookery

For ten cutlets :—(1) Reduce one-half pint of Béchamel sauce to a third, and add thereto the third of a garlic clove, crushed, and the yolks of three eggs; (2) prepare at the same time as the cutlets, ten grilled mushrooms; and ten stoned, stuffed and poached olives, girded by a strip of anchovy fillet. Fry the cutlets in butter, on one side only. Cover the cooked side of each with the preparation described above; set them on a tray ; sprinkle them with a few drops of melted butter, and put them in the oven, that their garnish may be glazed and that their cooking may be completed. Dish in the form of a circle; place a grilled mushroom (convex side uppermost) in the middle of each cutlet, and, on each mushroom, a stuffed olive. 1316a—COTELETTES DE MOUTON A LA REFORME Trim six mutton cutlets; season them; dip them in melted butter, and roll them in bread-crumbs, combined with finely chopped ham in the proportion of a third of the weight of the bread-crumbs. Now cook them gently in clarified butter. Dish them in a circle on a hot dish, and send the following sauce to the table with them :— Take a small saucepan, and mix therein three tablespoonfuls of half-glaze sauce, the same quantity of Poivrade sauce, and one coffeespoonful of red-currant jelly; add one coffeespoonful of each of the following short julienne garnishes to the sauce; viz.: hard-boiled white of egg; very red, salted tongue; gherkins; mushrooms, and truffles. 1317—COTELETTES A LA SEVIGNE Have ready a preparation of mushroom and artichoke bottom croquettes, in the proportion of one heaped tablespoonful for each cutlet. Fry the cutlets in butter, on one side only. Garnish the fried side of each, dome-fashion, with the above preparation ; treat them a l’anglaise, and sprinkle them with melted butter. Put them in the oven to complete their cooking, and, at the same time, to colour their coating of egg and bread-crumbs. Dish in the form of a crown. 1318—COTELETTES A LA SUEDOISE Place the cutlets on a dish, and drop thereon some minced onions and shallots, bits of parsley stalks, thyme and bay. Sprinkle them with the juice of a lemon and a few drops of oil, and leave them to marinade for thirty minutes, turning them over the while, from time to time. This done, dry them; dip them in melted butter, sprinkle them with bread-crumbs, and grill them. Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separately: one-half lb. of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine. When about to serve, add to this purée two and onehalf oz. of finely-grated horse-radish, or the latter grated and afterwards finely chopped. 1319 COTELETTES EN BELLE VUE Proceed after one of the recipes given for veal cutlets and grenadins ‘‘en Belle Vue.”’ 1320—COTELETTES EN CHAUDFROID Cut some very regular cutlets from a neck of mutton or lamb, which should have been trimmed as explained, braised, and left to cook in its braising-liquor. Clear all grease from the latter; strain it; reduce it, and add to it a brown chaudfroid sauce (No. 34). Dip the cutlets in the sauce when it is almost cold; set them on a tray; deck the kernel of meat in each with a fine slice of truffle, and sprinkle with cold, melted aspic. When the sauce has set well, pass the point of a small knife round the cutlets, with the view of removing the superfluous sauce; and either dish them round a vegetable salad, coloured and moulded, or simply dish them in the form of a circle and place a pyramid of coloured, vegetable salad in their midst. 132I—NOISETTES DE MOUTON