cooks. It can be varied, like every otlier disk, to suit individual tastes ; for instance, if grouse or any other brown fleshed game bird is used, these latter may be arranged on a bed of mushroom salad, then covered with a mayonnaise, and garnished with tomato and celery ; or again, chicken joints may be arranged on a bed of Russian salad (i.e., of cooked vegetables), some dice of ham being sprinkled amongst it, the whole being covered with mayonnaise as before, and garnished round with small lettuce leaves, each containing a little white mayonnaise and a bearded and seasoned oyster ; this, by the way, is an American dish. Ciaufroix de Cailles d la Castilienne. — For this the birds are boned, stuffed with forced meat, and cooked as before ; they are then either sliced or halved, with a hot wet knife, as you prefer, masked with a rich brown game sauce, stiffened with aspic, with which the slices or cutlets are also glazed, then served with a cold cherry salad mixed with a little of the masking sauce. Partridges, pigeons, or any small birds✪ Chaufroix de Cailles à la Castilienne may be served in the same way. Chaufroix de Gotelettes d la Fermiere. — For this the cutlets are braised, trimmed, and, when cold, coated with a creamy maitre d’hotel sauce stiffened with strong savoury jelly, and served round a mound of salad. If coated with espagnole sauce similarly stiffened and served (round a pile of cucumber and tomato tossed in Sucdoise sauce), they are called Chaufroix de Cotelettes a la Btisse, while, if coated with different sauces, such as tomato, veloute, and espagnole, and dished alternately round a pile of any CHATJFROIX, &c. 175 nice salad, they are called a la Pompadour ; if masked with mayonnaise aspic, and served on an aspic border with a macedoine of vegetables in tlie centre, they are called en Bellevue, a name also applied to them if larded with tongue, ham, or truffles, and braised, then set in aspic, from which they are cut out when cold, and dished with a jardiniere garnish. Lamb and veal can also be served by any of these recipes, or the cutlets may be braised, aud, when cold, spread rather thickly with sieved pate de foie gras, then coated with any rich brown sauce, such as Pcrigueux, madere, &c., and served with any salad to taste, Yeal cutlets may be braised in white stock, and, when cold, carefully trimmed, spread with a thin slice of ham (or, if preferred, with a thick layer of ham cream), and coated with white mayonnaise ; they are then dished round a pile of tomato salad tossed in mayonnaise, and the dish containing them is set on a larger one full of crushed ice, when they are known as d V Americaine ; this is also excellent for lamb < cutlets. If the veal cutlets are braised, larded with bacon and tongue, then, when cold, set in aspic, •from which they are cut out, and served with a salad .garnished with a Reform garnish, they are called id la St. Gar at. The remains of a dish of veal i cutlets can be made into a very pretty dish by 1 masking each cutlet thickly with aspic-thickened t tomato sauce, dishing this round a macedoine of any i nice cooked vegetables garnished with washed and I boned anchovy fillets, turned olives, and tiny slices of ham. Mutton cutlets can be done in the same 176 ENTRIES. way, but are, of course, nicer if braised for the purpose.

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cooks. It can be varied, like every otlier disk, to suit individual tastes ; for instance, if grouse or any other brown fleshed game bird is used, these latter may be arranged on a bed of mushroom salad, then covered with a mayonnaise, and garnished with tomato and celery ; or again, chicken joints may be arranged on a bed of Russian salad (i.e., of cooked vegetables), some dice of ham being sprinkled amongst it, the whole being covered with mayonnaise as before, and garnished round with small lettuce leaves, each containing a little white mayonnaise and a bearded and seasoned oyster ; this, by the way, is an American dish. Ciaufroix de Cailles d la Castilienne. — For this the birds are boned, stuffed with forced meat, and cooked as before ; they are then either sliced or halved, with a hot wet knife, as you prefer, masked with a rich brown game sauce, stiffened with aspic, with which the slices or cutlets are also glazed, then served with a cold cherry salad mixed with a little of the masking sauce. Partridges, pigeons, or any small birds may be served in the same way. Chaufroix de Gotelettes d la Fermiere. — For this the cutlets are braised, trimmed, and, when cold, coated with a creamy maitre d’hotel sauce stiffened with strong savoury jelly, and served round a mound of salad. If coated with espagnole sauce similarly stiffened and served (round a pile of cucumber and tomato tossed in Sucdoise sauce), they are called Chaufroix de Cotelettes a la Btisse, while, if coated with different sauces, such as tomato, veloute, and espagnole, and dished alternately round a pile of any CHATJFROIX, &c. 175 nice salad, they are called a la Pompadour ; if masked with mayonnaise aspic, and served on an aspic border with a macedoine of vegetables in tlie centre, they are called en Bellevue, a name also applied to them if larded with tongue, ham, or truffles, and braised, then set in aspic, from which they are cut out when cold, and dished with a jardiniere garnish. Lamb and veal can also be served by any of these recipes, or the cutlets may be braised, aud, when cold, spread rather thickly with sieved pate de foie gras, then coated with any rich brown sauce, such as Pcrigueux, madere, &c., and served with any salad to taste, Yeal cutlets may be braised in white stock, and, when cold, carefully trimmed, spread with a thin slice of ham (or, if preferred, with a thick layer of ham cream), and coated with white mayonnaise ; they are then dished round a pile of tomato salad tossed in mayonnaise, and the dish containing them is set on a larger one full of crushed ice, when they are known as d V Americaine ; this is also excellent for lamb < cutlets. If the veal cutlets are braised, larded with bacon and tongue, then, when cold, set in aspic, •from which they are cut out, and served with a salad .garnished with a Reform garnish, they are called id la St. Gar at. The remains of a dish of veal i cutlets can be made into a very pretty dish by 1 masking each cutlet thickly with aspic-thickened t tomato sauce, dishing this round a macedoine of any i nice cooked vegetables garnished with washed and I boned anchovy fillets, turned olives, and tiny slices of ham. Mutton cutlets can be done in the same 176 ENTRIES. way, but are, of course, nicer if braised for the purpose.

The "Queen" cookery books: Entrees