Entrees made easy

6 2 it is wanted heating it up, but not on any account letting it boil. Cutlets Réchauffés (Hot). Make a thin onion sauce (soubise), sprinkle some cold cooked cutlets, with grated cheese and coralline pepper, and dip the cutlets in the warm soubise sauce ; when cold, egg and breadcrumb them, and fry in clarified dripping for 2 or 3 minutes. This is an excellent way of using up grilled or stewed cutlets, left over from the previous night’s dinner. CHAPTER VI RECHAUFFES (con.), MINCES, RISSOLES, ETC. With minces of all kinds it is a sine qua non that the mincer must be scrupulously clean, and the knife, not only clean, but sharp enough to ensure the meat being really minced, and not simply mangled. Granted this, mince can be served in various and dainty forms, either plain or as rissoles, croquettes, etc. ; 2 or 3 different kinds of meat minced together are excellent, but remember, as with hashes, all skin, gristle, and superfluous fat must be removed, and care must be taken to serve it prettily. Again, with rissoles, croquettes and kromeskis, they must be fried a delicate brown, and served with a little parsley. Croustades, too, must be fried a delicate golden brown, and drained well before using. Croustades (Hot). Cut a slice of bread about 2 or 2| inches thick off a stale loaf, stamp out rounds with a pastry cutter, and again stamp these rounds with a smaller cutter to within £ an inch of the base ; turn the cutter round 2 or 3 times so that the crumb in the middle can easily be removed, then fry in plenty of hot fat till of a golden brown, turn the cases upside down, on paper, and dry them in the oven or by the side of the fire before using. Mince (Hot). Have ready any scraps of meat, together with a little cooked ham or bacon ; pass this through a mincer, or chop it up very finely by hand, and mix it well with this sauce : — Mince up a small onion, and, if at hand, a mushroom ; fry these till lightly browned in | oz. clarified dripping ; sprinkle in \ oz. of flour, and fry till it is all a light brown, when you add | pint of stock or water. Boil it well, let it cool a little, and then mix it with the meat, season with pepper and salt, and heat it all again just before serving. These proportions are for \ lb. of meat. Any 65 E meat can be used in this way, serving it with some neatly-trimmed poached eggs. Kew Mince (Hot). Mince very finely \ lb. of cold meat and 3 oz. of suet, mixing with this 2 tablespoonsful of breadcrumbs, the yolks of 2 eggs, a few drops of anchovy sauce, a seasoning of pepper and salt, and £ a glass of port wine. Put it all into a well-buttered mould, bake in a quick oven. Turn out, and serve with any good gravy or sauce. Curried Mince (Hot). Prepare the mince exactly as in the first recipe, only frying a little curry powder with the onion, and serve in a wall of rice. Bobotjes (Hot). Fry 1 large onion, chopped, and 1 tablespoonful of curry powder or paste ; stir this in with \ lb. of any cooked meat finely minced, and \ lb. of breadcrumbs soaked in milk, stock or water, the juice of a quarter of a lemon, 1 egg, and pepper and salt, for 5 minutes over the fire, then