— aux truffes. — Grilled or broiled ; served with
truffle sauce.
— a la Villeroi. — Broiled or grilled and pressed,
dipped in veloute sauce, rolled in crushed vermicelli,
egged, crumbed, and fried in deep fat.
Cotelettes de Mouton.— Mutton cutlets.
— a l’Avignonnaise. — Boiled or grilled, dressed in
a circle on a baking dish, masked with veloute
sauce, sprinkled with breadcrumbs and parmesan
cheese, and baked in the oven.
— k la Bardoux. — Breaded, and broiled in butter ;
served with green peas mixed with chopped fried
ham.
io6
ENTREES
Cotelettes de Mouton a la Bouehere.— Breaded
and fried ; served plain or with gravy.
— a la Bypon. — Par-broiled, pressed, immersed in
brown sauce, egged, crumbed, and fried, dished up
in a circle, with stewed kidneys in centre.
— a la ChaSSeuP. — Broiled, served with brown
sauce containing finely chopped mushrooms.
— a la Choiseuil. — Spread over with veal force-
meat, mixed with chopped herbs and mushrooms,
wrapped in pig’s or lamb’s caul, dipped in oiled
butter, rolled in fresh breadcrumbs, and fried ;
tomato sauce.
— a la ClamaPt. — Breaded, fried, dished up in a
circle with puree of green peas in centre ; demi-
glace sauce.
— a la Dpeux. — Breaded and fried ; garnished with
minced fried bacon, tongue and gherkins ; dished
up in a circle with mashed potatoes in centre.
— a la FinaneiePe. — Larded, cooked in butter,
sliced onion, carrot and bay-leaf ; dressed in crown
shapes, with financiere ragout in centre.
— a la Fpangaise. — Breaded and fried in butter ;
garnished with macedoine of vegetables ; sauce,
madere.
— aux HaPiCOtS Vepts. — Fried, garnished with
French beans.
— a l’lndienne. — Breaded and fried, served with
curry sauce and boiled rice.
— a ritalienne. — Marinated in a mixture of salad
oil and chopped savoury herbs, egged and crumbed
in finely chopped mushrooms, parsley, shallots,
lemon-peel, a pinch of mace, and breadcrumbs,
fried in butter ; Italian sauce.
— a la Maintenon. — Split open from side, filled
with a stuffing of chopped mushrooms, parsley,
shallots, and chicken forcemeat, broiled or baked
in the oven, dressed alternately with heart shapes
of tongue and ham ; Italian sauce.
— a la Madpas. — Breaded and fried (crumbs mixed
with finely chopped ham) ; garnished with piccalilli
cut in julienne shreds, and served with curry sauce.
— a la Mancelle. — Plain broiled or grilled, dressed
round a puree of chestnuts ; demi-glace sauce.
— ]& la Milanaise. — Grilled, dressed in the centre of
a rice border, the rice being stewed with tomato
puree and parmesan cheese ; demi-glace or tomato
sauce.
— Ik la Minute. — Plain grilled or broiled, with gravy
or brown sauce, chopped mushrooms and shallots.
LAMB AND MUTTON 107
Cotelettes de Mouton an naturel.— Plain broiled
or grilled mutton cutlets.
— cl la Nelson. — Par-broiled and pressed, covered
with chicken forcemeat, onion pur£e, and grated
cheese, baked in the oven ; demi-glace sauce.
— cl la NivePnaise. — Plain broiled ; served with
glazed turnips in centre ; gravy or demi-glace
sauce.
— cl la PompadoUP. — Stuffed with onion puree,
fried, and garnished with stuffed tomatoes.
— a la Ppoven^ale. — Par-broiled, one side coated
with onion puree, egged and breaded (crumbs
mixed with grated cheese), fried, and served with
olive-shaped fried potatoes.
— a la Pupee de Pommes de Teppe.— Breaded
and fried, dressed round mashed potatoes.
Page 61
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— aux truffes. — Grilled or broiled ; served with
truffle sauce.
— a la Villeroi. — Broiled or grilled and pressed,
dipped in veloute sauce, rolled in crushed vermicelli,
egged, crumbed, and fried in deep fat.
Cotelettes de Mouton.— Mutton cutlets.
— a l’Avignonnaise. — Boiled or grilled, dressed in
a circle on a baking dish, masked with veloute
sauce, sprinkled with breadcrumbs and parmesan
cheese, and baked in the oven.
— k la Bardoux. — Breaded, and broiled in butter ;
served with green peas mixed with chopped fried
ham.
io6
ENTREES
Cotelettes de Mouton a la Bouehere.— Breaded
and fried ; served plain or with gravy.
— a la Bypon. — Par-broiled, pressed, immersed in
brown sauce, egged, crumbed, and fried, dished up
in a circle, with stewed kidneys in centre.
— a la ChaSSeuP. — Broiled, served with brown
sauce containing finely chopped mushrooms.
— a la Choiseuil. — Spread over with veal force-
meat, mixed with chopped herbs and mushrooms,
wrapped in pig’s or lamb’s caul, dipped in oiled
butter, rolled in fresh breadcrumbs, and fried ;
tomato sauce.
— a la ClamaPt. — Breaded, fried, dished up in a
circle with puree of green peas in centre ; demi-
glace sauce.
— a la Dpeux. — Breaded and fried ; garnished with
minced fried bacon, tongue and gherkins ; dished
up in a circle with mashed potatoes in centre.
— a la FinaneiePe. — Larded, cooked in butter,
sliced onion, carrot and bay-leaf ; dressed in crown
shapes, with financiere ragout in centre.
— a la Fpangaise. — Breaded and fried in butter ;
garnished with macedoine of vegetables ; sauce,
madere.
— aux HaPiCOtS Vepts. — Fried, garnished with
French beans.
— a l’lndienne. — Breaded and fried, served with
curry sauce and boiled rice.
— a ritalienne. — Marinated in a mixture of salad
oil and chopped savoury herbs, egged and crumbed
in finely chopped mushrooms, parsley, shallots,
lemon-peel, a pinch of mace, and breadcrumbs,
fried in butter ; Italian sauce.
— a la Maintenon. — Split open from side, filled
with a stuffing of chopped mushrooms, parsley,
shallots, and chicken forcemeat, broiled or baked
in the oven, dressed alternately with heart shapes
of tongue and ham ; Italian sauce.
— a la Madpas. — Breaded and fried (crumbs mixed
with finely chopped ham) ; garnished with piccalilli
cut in julienne shreds, and served with curry sauce.
— a la Mancelle. — Plain broiled or grilled, dressed
round a puree of chestnuts ; demi-glace sauce.
— ]& la Milanaise. — Grilled, dressed in the centre of
a rice border, the rice being stewed with tomato
puree and parmesan cheese ; demi-glace or tomato
sauce.
— Ik la Minute. — Plain grilled or broiled, with gravy
or brown sauce, chopped mushrooms and shallots.
LAMB AND MUTTON 107
Cotelettes de Mouton an naturel.— Plain broiled
or grilled mutton cutlets.
— cl la Nelson. — Par-broiled and pressed, covered
with chicken forcemeat, onion pur£e, and grated
cheese, baked in the oven ; demi-glace sauce.
— cl la NivePnaise. — Plain broiled ; served with
glazed turnips in centre ; gravy or demi-glace
sauce.
— cl la PompadoUP. — Stuffed with onion puree,
fried, and garnished with stuffed tomatoes.
— a la Ppoven^ale. — Par-broiled, one side coated
with onion puree, egged and breaded (crumbs
mixed with grated cheese), fried, and served with
olive-shaped fried potatoes.
— a la Pupee de Pommes de Teppe.— Breaded
and fried, dressed round mashed potatoes.