Entrees made easy

are simply broiled or breadcrumbed cutlets served with a Financiere garnish which can be bought from Cosenza & Co., Wigmore Street, Cavendish Square, in bottles. Veal Cutlets (Hot). Dip some neatly trimmed veal cutlets in egg and breadcrumb, fry a golden brown, and serve on a wall of mashed potatoes, with nicely fried rolls of bacon, and a good sauce poured round them, made by diluting some brown roux with stock made from the veal trimmings. Veal Cutlets au Gratin (Hot). Sprinkle some cutlets on both sides with salt and pepper. Meanwhile mince finely a slice of bacon, a shallot, a little tarragon, and parsley, mix it all well together with a raw egg. Spread this farce on to each cutlet, and brush over with some egg yolk. Butter a baking dish liberally, and sprinkle it with breadcrumbs, pepper, and salt. Place the cutlets in this together with | gill each of stock and claret, and bake till nicely cooked when the stock, etc., will have been almost all absorbed. Veal Cutlets A la Milanaise (Hot). Sprinkle some veal cutlets with salt and pepper, dip them into oiled butter, and then into grated parmesan cheese and breadcrumbs, mixed in equal proportions, and seasoned with pepper and salt. Allow this to set, then repeat the process, only using egg yolk instead of butter, and fry in boiling fat. Meanwhile boil some macaroni, drain well, and cut it up rather small, then add to it a good lump of butter, a pinch of freshly ground black pepper, salt to taste, the yolk of an egg, sufficient tomato sauce to colour it nicely, but not to make it too red, add enough grated cheese to flavour it rather strongly, toss it all over the fire till quite hot, stirring it all the time, then heap it in the centre of a hot dish, and arrange the cutlets round it. Pork Cutlets (Hot). Cut as many cutlets as you want from the best end of the neck, and trim them. Broil well over a clear fire for 15 to 18 minutes, as they must be well cooked, and serve with tomato, apple, or any rather sharp, hot sauce. If liked, too, they may be marinaded first in oil with pepper and salt, and chopped parsley sprinkled over them ; leave them in this for about \ hour, turning them over 2 or 3 times. Vienna Steak (Hot). Take £ lb. of tender steak, mince it very fine, season with pepper, salt and coralline pepper, and very finely minced chives. Roll it out, and shape into little cakes ; saute them gently for 10 minutes in well-clarified dripping, and serve with a good brown sauce, and a little horseradish butter on each. Grenadins of Beef (Hot). Cut some undercut, or tender steak, into neat rounds and lard these. Have ready a good brown stock thickened with roux, season with a little Worcester sauce, a few drops of wine, an anchovy, and some olive trimmings. Lightly brown the larded fillets in butter or dripping, and then put them in this sauce, and let them simmer for 30 minutes. Serve very hot, with the gravy strained over and round them. (To Lard, see page 21.) Fillets of Beef with Oyster Sauce (Hot). Cook some fillets of beef in the oven in a well-buttered baking dish, with a squeeze of lemon juice, and covered with a buttered paper. Serve in a circle with a good oyster sauce in the centre. Fillets of Beef with Anchovies (Hot).