Domestic and economical cookery recipes

When the cutlets are cooked remove them from the pan and pour in the sauce and cream ; stir briskly over the fire, then add the yolks of the eggs, let them thicken in the sauce, but be careful not to curdle them. Take the pan off the gas, and add lemon juice and seasoning as required. Dish the cutlets on a border of mashed potatoes, pour the sauce over them, and put a few nicely cooked peas or other vegetables in the centre. No. 112. QUENELLE MIXTURE. Take 1/2 lb. of finely-minced chicken, or potted beef, pound well, and mix with it a thick sauce, made of 1 oz. of butter, 1 oz. of flour, 1/4 gill of stock, and 1 egg ; season to taste, and pass through a sieve. Chicken would require about 1 tablespoonful of cream added to it, being of rather a dry nature. No. 113. LAMBS’ SWEETBREADS. Lambs' sweetbreads 1 1/2 oz. butter 1/2 to 3/4 pint white stock 3 or 4 tablespoonsful cream A small piece lemon rind A few drops lemon juice A small bunch parsley, thyme, marjoram Pepper and salt to taste 1 dessertspoonful flour Blanch the sweetbreads by putting them for two or three minutes into boiling water. Drain them well. Melt the butter in a stewpan, put in the sweetbreads and let them become a very light golden brown ; be very careful not to overfry them. Add the lemon rind, herbs, and stock (warm), and let the sweetbreads stew very gently till quite tender, about three-quarters of an hour. Take them out and keep them hot. Strain the stock, thicken it with the flour, add the cream, pepper and salt, and lemon juice. Dish the sweetbreads in a circle, pour over the sauce. Garnish with a little truffle, tomato, or parsley. D No. 114. DEVILLED DUCK. 1 duck Chutney sauce Mixture as for devilled chicken Cut the duck down the centre of the back, and score it all over, then cover with the mixture. Grill under grilling burner, or roast in a hot oven about 45 minutes, over it the chutney sauce. Mixture as for devilled chicken Cut the duck down the centre of the back, and score it all over, then cover with the mixture. Grill under grilling burner, or roast in a Place on a hot dish and pour No. 115. GALANTINE OF FOWL. 1 fowl 1 hard-boiled egg 1 teaspoonful salt £ teaspoonful grated nutmeg i lb. sausage meat \ pint stock \ teaspoonful pepper £ oz. gelatine ^ lb. ham or lean bacon 1 teaspoonful Liebig Company’s extract of meat Bone the fowl. Place it on a board with the skin downwards, cut the ham into dice, the egg into slices, spread half the sausage meat over the fowl, lay on it half the ham and egg, sprinkle over it salt and pepper and a little nutmeg, cover with remainder of the sausage meat, put rest of the ham on the top, also the salt, pepper, and nutmeg. Roll the fowl up tightly, place it in a cloth which must be sewn very securely, tied both ends with string ; put the galantine into the stock-pot and simmer gently for an hour to one-and-a-half hours, take out of the pot, and when slightly cooled, tighten the cloth, place between two tins with heavy weight on top, set aside until quite cold. Glaze. — Put the half-pint of stock, the Liebig Company’s extract and gelatine in a saucepan, boil quickly till reduced to one tablespoonful, taking off the scum as it rises. Take the cloth of the galantine and paint it quickly with the glaze. G-arnish with chopped aspic jelly and parsley. No. 116. BOUDINETTES DE BCEUF.