Choice cookery

* Forcing Bag and Rose Tube, Is. 4d., by post Is. 6d., from H. M. Young, 27, Arpley Street, Warrington. No. 61. FILLETS OF VEAL WITH CUCUMBER. 1^ lb. of fillet of veal £ oz. glaze 2 oz. bread crumbs ^ small onion, minced Pepper and salt Blade of mace £ lb. boiled ham 1 medium-sized cucumber 1 teaspoonful minced parsley 1 egg 1 bay leaf Divide the veal into small rounds about 2 J inches in diameter and inch thick ; mix the bread crumbs with the minced onion, parsley, and a little salt and pepper, beat up the egg and paint over each piece of veal ; then roll in bread crumbs, and fry about four minutes in hot at until a nice fawn colour ; drain on soft paper. Put the trimming of the veal into a pan with \ pint of water, a small piece of onion, • one bay leaf, and a blade of mace ; simmer half an hour , strain off the gravy, add the glaze and seasoning, peel the cucumber, and cut in rounds about ^ inch thick, drop into boiling water five minutes, then put into the gravy and boil 15 minutes, or until tender. Stamp out the ham into rounds the same size as the veal, put into a tin with two or three tablespoonfuls of the gravy, and warm. Dish round a dish alternate layers of veal and ham, pile the cucumber in the centre, and pour the gravy round the base. No. 62. VEAL A LA POMME DE TERRE. 1 lb. of cold roast veal ^ pint cream 2 tablespoonfuls of the liquid bottle button mushrooms lb. red tongue or boiled ham from the mushrooms Salt, pepper, and a little lemon 1 oz. flour 1 oz. butter J pint of good stock juice Yolks of 2 eggs Cut the veal into thin slices and stamp out into rounds about one inch in diameter, also the ham or tongue. Slice the mushrooms, put the butter into a saucepan, and when melted stir in the flour until smooth, then add stock, cream, and liquid from the mushrooms, pepper, salt, and lemon juice, boil three minutes ; pour over the yolks of two eggs and pass through a fine hair sieve ; put back into a saucepan, add the veal, ham, and mushrooms ; stand the pan inside another saucepan of hot water until hot through, taking care it does not boil or the sauce will become curdled, and spoiled. When hot pile in the centre of a dish, and garnish alternately with cut quarters of lemon and croquettes of potatoes. No. 63. TARTLETS A LA PRINCESSE. £ lb. French puff pastry (page 104) 1 oz. butter J pint cream ^ score of oysters £ teaspoonful lemon juice A dust of salt, pepper, & cayenne 2 eggs boiled hard 1 oz. flour 1 tablespoonful of chopped lobster claw 2 tablespoonfuls of liquid from oysters 1 tablespoonful of grated Parmesan cheese Minced parsley Prepare the pastry a few hours before it is required, roll out about J of an inch thick, stamp out in rounds with a fancy cutter about 3 inches in diameter, then