The encyclopaedia of practical cookery

Lamb Cutlets a la Bouchere. — Dip a dozen Lamb cutlets in clarified butter, roll them in breadcrumbs, season with salt and pepper, and broil both sides over a clear fire. Glaze them when done with a paste-brush dipped in melted glaze, and put a frill on the end of each bone. Cut up into slices half-a-dozen small gherkins, put them in a stewpan with Sauces, dec., referred to, see u .der their special heads. Lamb — continued. double the quantity of boiled mushrooms, the same amount of ox-tongu3 and Lamb’s liver, all having been cut in slices and stamped in rounds. Thicken them with 4 table-spoonfuls of brown sauce with a little glaze added, and finished with a little cayenne pepper. Warm this without boiling, and when ready to serve, dish the cutlets in a circle, and pour the preparation in the centre. Lamb Cutlets en Crepinette. — Trim a dozen Lamb cutlets, keeping the rib-bone short, boat them lightly with a cutletbat, sprinkle with pepper and salt, put them in a flat stewpan with a little clarified butter, and fry over a brisk fire, turning when nearly done. Sprinkle 1 teacupful of fine herbs over them, 1 teacupful of raw truffles cut in dice, and a few spoonfuls of Madeira ; boil till the liquor is reduced to glaze, then take the cutlets out, move the stewpan to the side of the fire, and put in with the herbs half their quantity of cooked forcemeat. Steep a pig’s caul, spread it on a cloth, divide it into squares, put a layer of the forcemeat preparation over each, and wrap these round the cutlets so as to entirely cover them ; dip them in warmed butter, then in breadcrumbs, and broil them over a clear fire, turning to do both sides equally. When cooked, arrange them on a hot dish, pour some perigueux sauce over, and serve. Lamb Cutlets a la Duchesse. — Neatly trim the cutlets that have been cut off a neck of Lamb, scraping the top of the bone till clean, put them in a frying-pan together with a lump of butter, and fry them. When cooked, drain the cutlets, and leave them till cold. Put in a saucepan two or three mushrooms, a sprig of parsley, a finely-chopped onion, and a lump of butter ; stir them over the fire till hot, then pour in 1 breakfast-cupful of white sauce, the juics of a lemon, a liaison of three well-beaten yolks of eggs, and 1 table-spoonful of caster sugar. Stir the mixture by the side of the fire till of the consistency of thick cream, then dip the cutlets into it, coating them well with the sauce, and set them to cool. Brush the cutlets over with beaten yolk of egg, roll them in breadcrumbs, and fry in butter till lightly browned. Put a puree of green peas in the centre of a hot dish, arranging the cutlets round it in an upright position and slightly overlapping each other, and serve with a sauceboatful of white sauce.