The Pytchley book of refined cookery and bills of fare

Cut and trim as above, flour, egg, and crumb, put into a frying basket and fry a nice light brown in boiling lard for six minutes ; serve in an entree dish nicely arranged with half a pint of either White (No. 50) or Brown (No. 51) Mushroom Sauce, Chestnut Sauce (No. 27), Brown Stamford Sauce (No. 71), Truffle Sauce (No. 75), Fine Herbs Sauce (No. 35), or a pint of Filleted Cucumber (No. 323). MUTTON CUTLETS A LA REFORM. No. 216. Cut six neat cutlets from a neck of mutton, make a preparation of bread-crumbs, chopped ham, and parsley in equal proportions, and a tea-spoonful of chopped chives 170 THE PYTCHLEY COOKERY BOOK. and Searcy Salt ; dip the cutlets in egg, and cover with above mixtuie, and fry a nice light brown. Serve in an entree dish, with half a pint of Reform Sauce (No. 68) in centre. MUTTON CUTLETS EN PAP1LL0TE. No. 217. Cut, trim, and flatten six cutlets from a neck of mutton, pepper and salt, and fry slightly in two ounces of butter ; drain off the butter, and put the chops in a dish ; put in a small stewpan a pint of Espagnole Sauce (No. 34), a wine- glassful of sherry, and reduce until it becomes thick ; add one dessert-spoonful of Bengal or Cashmere Chutnee ; pour it over the cutlets, and let the whole get cold; oil six pieces of paper sufficiently large to wrap each cutlet in, chop a dozen mushrooms and sufficient ham to mask each cutlet with, add some fried bread-crumbs, and when done cover the cutlets with oiled paper ; put on a baking sheet, and bake for fifteen minutes, and serve in the papers, handing round half a pint of Fine Herbs Sauce (No. 35) in a sauce-boat. CUTLETS OF PARTRLDGE BROILED, PUREE OF MUSHROOM , WHITE, ETC. No. 218. Cut the wings from three partridges, taking all the meat ofif each side, dip in clarified butter, pepper and salt, and broil over a clear fire for seven minutes, turning two or three times ; arrange in an entree dish, and pour in centre half a pint of Puree of Mushroom, White (No. 50), or White Soubise (No. 56), Celery (No. 25), or a pint of Filleted Cucumbers (No. 323), or young stewed peas with a gill of Brown Sauce (No. 22) poured on outside of cutlets. CUTLET OF PARTRIDGE, FRIED. No. 219. Prepare as above, dry and flour and egg and crumb and fry for eight minutes in boiling lard, arrange in dish with QUENELLE MEAT, ENTREES, ETC 171 fillets of cucumber or vegetable marrow stewed, and either of these sauces in a sauce-boat : Brown Sauce (No. 22), with the vegetables and without them ; Puree of Mushroom (No. 50), Brown Soubise (No. 57), Brown Stamford (No. 71), Fine Herbs (No. 35), or Celery Brown (No. 26). PHEASANT. No. 220. Quenelles of all sorts prepared in the same way as Chicken. Poached, Rissolettes, Tartinettes, Friantiner Croquets and Chaudfroid, same as Chicken. PIGEON A LA FRANCA1SE. No. 221. Clean and truss six young pigeons, removing the necks, wings (at pinion joint), and feet (below the second joint), cover with a slice of fat bacon, and stuff with a preparation of parsley, bread-crumbs (the livers pounded with them), and an egg, pepper, and salt ; put in a stewpan, with a gill of Chicken Consomme, a dessert-spoonful of chopped parsley, and four chives, a tea-spoonful of sugar, and a salt-spoonful of salt ; let them stew for twenty-five minutes, and serve with the sauce they are stewed in. The pigeons should be very young. PIGEON EN CONCOMBRE. No. 222.