The Pytchley book of refined cookery and bills of fare

The same exactly, only pour the half pint of Fine Herbs Sauce (No. 35) on the outside of the fillets, and fill up the centre with Fried Potato Chips (No. 338). FILLETS OF BEEF EN CONCOMBRE AND AUX PETLTS POIS. No. 177. The same, only fill up centre with Fillets of Cucumber (No. 323) or half a pint of Peas (No. 331), with half a pint of Clear Brown Sauce (No. 22) poured outside the fillets. The greatest care in these entrees should be taken not to keep them waiting after being cooked. CAPILOTADES. No. 1 78. Cut the meat, viz., remains of cold chicken, pheasant, turkey, or any game or poultry into neat pieces, scald a spoonful of chopped shalot or onion, mix this with a spoonful of chopped parsley and mushrooms and put them in a saucepan with a glass of sherry, two table-spoonfuls i6o THE PYTCHLEY COOKERY BOOK. of Brown Sauce (No. 22), two table-spoonfuls of Tomato Sauce, or a small bottle of Bequinot’s Fine Herbs Sauce, and stew (not boil) for an hour. If the birds are old and the meat tough, it should be stewed longer; serve with sippets of toast. CALF’S LIVER AND BACON. No. 179. Cut neatly some slices of calf’s liver about a quarter of an inch thick, and an equal number of slices of ham or streaky bacon, fry the latter and put in the liver and fry a nice light brown. It should not be overdone. Arrange in a dish neatly and add half a pint of Fine Herbs Sauce (No. 35). FILLET OF CALF’S HEAD A EESTRAGON. No. 1 So. Cut a boiled calf’s head into neat square fillets about two inches square, stew in some Brown Sauce (No. 22), and just before serving throw in some green tarragon leaves. FILLET OF CALF’S HEAD AUX TRUFFES. No. 181. The same as above, only throw in two table-spoonfuls of chopped truffles a quarter of an hour before serving. CHA UDFROIDS. No. 182. Roast or braise whatever bird is used, trim and fillet the breasts, and if necessary bone the thighs to make more fillets, put them between two dishes with a weight on the upper one to get them into shape. Make a mixture of two- thirds of Allemande Sauce (No. 9), and one-third of Aspic Jelly (No. 8). Warm and well mix the sauces, and put the mixture in a dish and allow it to get nearly cold, but not set, then put in the fillets and move them gently about until they are covered with the mixture ; put them on ice and repeat the process until well covered a quarter of an inch thick. QUENELLE MEAT, ENTREES, ETC. 1 6 r CHA UDFR01DS IN ASPIC. No. i S3. When completed as in Receipt No. 182 put some Aspic Jelly (No. 8), nearly cold, down the centre of each cutlet with a spoon let it set ; when set, add a little each side and let it set again. Repeat the process until the whole top of the cutlet is covered. Aspic jelly cut in various shapes should garnish the dish, and vegetables of all sorts in season covered with Cream Bechamel Sauce (No. 13) be placed in the centre of this and the preceding dish. CHICKEN ENTREES. CROQUETS OF CHICKEN. No. 184.