892. Cdtelettes de Pore d la Soubise. — Prepare the cutlets in the same manner as the foregoing, broil them with a little fresh butter in a saute-pan, or on the gridiron. Dish up on a border of mashed potatoes, put a well-reduced soubise puree, or sauce (No. 232), in the centre, and serve sauce demi-glace✪ Cotelettes de Pore d la Soubise (No. 237) round the base of the dish. A few drops of liquid meat-glaze or meat extract (Lemco) put over the soubise just before serving will be found an improvement. 893. Pieds de Pore d la Duxelle. — Procure two pairs of pickled pigs’ feet, braise them in richly-flavoured stock until tender. When done take up, remove the bones, and cut each foot in two, lengthwise. Have ready some Duxelle puree (No. 298) ; spread over the inside of each piece with a thick layer of this. When set, cut each in two, egg and crumb twice, and fry in clarified butter a golden colour. Drain on a paper, or cloth. Dish up en couronne, fill up the centre with Duxelle puree and a few heads of mushrooms tossed in butter, garnish with crisp parsley, and serve with sauce Poivrade (No. 263). ABBREVIATED RECIPES. 894. Cotelettes de Pore a la Navarraise. — Pickled pork cutlets, drained well and fried in butter, finished in brown sauce and sliced tomatoes, dressed round a bed of stewed rice. 895. Cotelettes de Pore aux Fines Herbes. — Broiled pork cutlets served with a white wine sauce containing chopped parsley and a small quantity of mixed savoury herbs. 896. Cotes de Pore a la Diplomate. Braised spare ribs of' pork, garnished with small groups of stewed red cabbage, fried pork sausages, and stuffed potatoes. 897. Oreilles de Pore en Vinaigrette. — Boiled pickled pig’s ears, dressed with vinaigrette sauce (No. 300). Garnished with hard- boiled eggs, capers, gherkins, and stoned olives. 324 THE NEW CENTURY COOKERY BOOK 898. Oreilles de Pore en Menus Droits. -Pickled pig’s ears, braised and served with finely sliced fried onions. 899. Oreilles de Pore frites, Sauce Tartare. — Boiled pickled pig’s ears, soaked in oil and chopped savoury herbs, dipped in frying batter (No. 35), and fried in clarified butter, served with Tartare sauce. (No. 278). 900. Palais de Pore gratine. — Boiled pig’s palate, seasoned, dished in a gratin dish with bechamel sauce (No. 202), a few sliced mush- rooms, fresh bread-crumbs, small pieces of butter, and baked in a quick oven. 901. Pieds de Cochon a la Sainte-Menehould. — Pickled pig’s feet, boned, boiled, and stuffed, dipped in seasoned frying batter (No. 35), fried in clarified butter, served with piquante (No. 241) or Robert sauce (No. 238). 902. Tete de Pore a la Mobile. — Braised salted pig’s head (previously boned), finished in brown sauce and sliced tomatoes, 'slightly fried, dished up on stewed rice, and served with demi-glace sauce (No. 237). 903. Tete de Pore frite, Sauce Remoulade. — Boiled pickled pig’s head, boned, pressed, and cut into square pieces. Season, egg, crumb, and fry in deep fat. Serve with remoulade sauce (No. 285) and fried parsley.

AI-modernized reading of the original text

892. Cdtelettes de Pore d la Soubise. — Prepare the cutlets in the same manner as the foregoing, broil them with a little fresh butter in a saute-pan, or on the gridiron. Dish up on a border of mashed potatoes, put a well-reduced soubise puree, or sauce (No. 232), in the centre, and serve sauce demi-glace (No. 237) round the base of the dish. A few drops of liquid meat-glaze or meat extract (Lemco) put over the soubise just before serving will be found an improvement. 893. Pieds de Pore d la Duxelle. — Procure two pairs of pickled pigs’ feet, braise them in richly-flavoured stock until tender. When done take up, remove the bones, and cut each foot in two, lengthwise. Have ready some Duxelle puree (No. 298) ; spread over the inside of each piece with a thick layer of this. When set, cut each in two, egg and crumb twice, and fry in clarified butter a golden colour. Drain on a paper, or cloth. Dish up en couronne, fill up the centre with Duxelle puree and a few heads of mushrooms tossed in butter, garnish with crisp parsley, and serve with sauce Poivrade (No. 263). 894. Cotelettes de Pore a la Navarraise. — Pickled pork cutlets, drained well and fried in butter, finished in brown sauce and sliced tomatoes, dressed round a bed of stewed rice. 895. Cotelettes de Pore aux Fines Herbes. — Broiled pork cutlets served with a white wine sauce containing chopped parsley and a small quantity of mixed savoury herbs. 896. Cotes de Pore a la Diplomate. Braised spare ribs of' pork, garnished with small groups of stewed red cabbage, fried pork sausages, and stuffed potatoes. 897. Oreilles de Pore en Vinaigrette. — Boiled pickled pig’s ears, dressed with vinaigrette sauce (No. 300). Garnished with hardboiled eggs, capers, gherkins, and stoned olives. 898. Oreilles de Pore en Menus Droits. -Pickled pig’s ears, braised and served with finely sliced fried onions. 899. Oreilles de Pore frites, Sauce Tartare. — Boiled pickled pig’s ears, soaked in oil and chopped savoury herbs, dipped in frying batter (No. 35), and fried in clarified butter, served with Tartare sauce. (No. 278). 900. Palais de Pore gratine. — Boiled pig’s palate, seasoned, dished in a gratin dish with bechamel sauce (No. 202), a few sliced mushrooms, fresh bread-crumbs, small pieces of butter, and baked in a quick oven. 901. Pieds de Cochon a la Sainte-Menehould. — Pickled pig’s feet, boned, boiled, and stuffed, dipped in seasoned frying batter (No. 35), fried in clarified butter, served with piquante (No. 241) or Robert sauce (No. 238). 902. Tete de Pore a la Mobile. — Braised salted pig’s head (previously boned), finished in brown sauce and sliced tomatoes, 'slightly fried, dished up on stewed rice, and served with demi-glace sauce (No. 237). 903. Tete de Pore frite, Sauce Remoulade. — Boiled pickled pig’s head, boned, pressed, and cut into square pieces. Season, egg, crumb, and fry in deep fat. Serve with remoulade sauce (No. 285) and fried parsley.

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Cotelettes de Pore d la Soubise

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