potatoes, ribbon potatoes, or, indeed, potatoes in any shape or form, or any other vegetables you choose. More generally, however, in England, the fillet is cut into slices from fin. to fin. thick, and then stamped out with a cutter into rounds from 2in. to 2fin. in diameter. These are then batted out gently, and either broiled as above or sautes, i.e., each round is seasoned with pepper, salt, chopped parsley, and a very little shallot, then laid in a well-buttered saute- pan, sprinkled with a few drops of sherry and stock, covered with a buttered paper, and cooked over a sharp fire for five or six minutes, turning them only once in the process. They are then dished either en couronne or straight down the dish, and served with a garnish of turned olives stuffed with mayonnaise, or anchovy, or any other savoury butter, small glazed onions or carrots, broiled mushrooms, or tomatoes, &c., as you please; or if dished en couronne , they may be garnished outside with the vegetables and any rich brown sauce you please, the centre being filled up with horseradish cream, shrimp or oyster sauce, or any nice ragout to taste. These, of course, take their names from their garnish and sauce. Grenadins are, properly speaking, pear- shaped (Fig. 5), and thickly and regularly larded, but they are more generally seen round-shaped, like the mSdaillons, Eig. 6, which are smaller rounds, larded more sparsely, or round the edge only, with thin strips of French or larding bacon ; whilst escalopes should be long, narrow strips ; but, as a matter of fact, the names are used pretty much indiscriminately according to the fancy of the chef. Lastly, there CUTLETS, EILLETS, &c. 23 are tlie tourne-clos, which derive their name, it is said, from the fact that they are usually served with alternate slices of some other substance, and, so to speak, turn their backs on one another. Like noisettes, these tourne-dos are of somewhat modern in- vention, aiid the names only came, I believe, into com- mon use in the last half century. For larding, use very fat, firm bacon, which should be kept in a cold place, on ice, if possible ; cut this bacon into blocks about l^in. to 2in. long, then slice these from £in. to |in. thick, and cut these slices again into strips of the same width (these strips are called “ lardoons ”), being careful to see that these widths will fit the larding needle, a straight tube of metal tapering to a point 24 ENTREES. at one end, and slit into four at the wider end (sea Pigs. 7 and 8 for the lardoon and the bacon-threaded larding needle). The size of the lardoons requires attention, for if they are too large to fit the needle they will be pressed out whilst being drawn through the meat, while, if too small, the needle will not keep its hold of them.

AI-modernized reading of the original text

potatoes, ribbon potatoes, or, indeed, potatoes in any shape or form, or any other vegetables you choose. More generally, however, in England, the fillet is cut into slices from fin. to fin. thick, and then stamped out with a cutter into rounds from 2in. to 2fin. in diameter. These are then batted out gently, and either broiled as above or sautes, i.e., each round is seasoned with pepper, salt, chopped parsley, and a very little shallot, then laid in a well-buttered sautepan, sprinkled with a few drops of sherry and stock, covered with a buttered paper, and cooked over a sharp fire for five or six minutes, turning them only once in the process. They are then dished either en couronne or straight down the dish, and served with a garnish of turned olives stuffed with mayonnaise, or anchovy, or any other savoury butter, small glazed onions or carrots, broiled mushrooms, or tomatoes, &c., as you please; or if dished en couronne , they may be garnished outside with the vegetables and any rich brown sauce you please, the centre being filled up with horseradish cream, shrimp or oyster sauce, or any nice ragout to taste. These, of course, take their names from their garnish and sauce. Grenadins are, properly speaking, pearshaped (Fig. 5), and thickly and regularly larded, but they are more generally seen round-shaped, like the medallions, Fig. 6, which are smaller rounds, larded more sparsely, or round the edge only, with thin strips of French or larding bacon ; whilst escalopes should be long, narrow strips ; but, as a matter of fact, the names are used pretty much indiscriminately according to the fancy of the chef. Lastly, there are tlie tourne-clos, which derive their name, it is said, from the fact that they are usually served with alternate slices of some other substance, and, so to speak, turn their backs on one another. Like noisettes, these tourne-dos are of somewhat modern invention, aiid the names only came, I believe, into com- mon use in the last half century. For larding, use very fat, firm bacon, which should be kept in a cold place, on ice, if possible ; cut this bacon into blocks about l^in. to 2in. long, then slice these from £in. to |in. thick, and cut these slices again into strips of the same width (these strips are called “ lardoons ”), being careful to see that these widths will fit the larding needle, a straight tube of metal tapering to a point at one end, and slit into four at the wider end (sea Pigs. 7 and 8 for the lardoon and the bacon-threaded larding needle). The size of the lardoons requires attention, for if they are too large to fit the needle they will be pressed out whilst being drawn through the meat, while, if too small, the needle will not keep its hold of them.

The "Queen" cookery books: Entrees