Recherché entrées

Parboil the cleaned kidney potatoes, drain them well, and fry them in butter to a nice light yellow, season with salt, pepper and a pinch of cayenne. When done, sprinkle over with a little finely chopped parsley. Put 2 ounces of butter in a saute-pan, when hot add the fillets, let them brown on one side, then turn and let brown the other side over a quick fire. Season a little, dish upon the croutons. Place them on a round dish, put the potatoes in the centre or round the fillets in a row. Put a dessert-spoonful of the prepared sauce on each fillet, sprinkle over a few drops of meat glaze, and serve quickly. Entrees of Veal. 8i Cdtelettes de Veau a la Parisienne. (Veal Cutlets, Pari^ienne Style.) 2 lb. neck of veal (best end), 2 oz. butter or olive oil, 2 shallots, I glass sherry, i| gills Madeira sauce, \ lemon, 2 table-spoonfuls cream, 8 croutons fried bread, parsley, fried or baked potato balls for garnish, seasoning. Trim the meat and divide it into 8 or 9 even-sized cutlets, flatten, trim each neatly, and season with pepper and salt. Put the butter or 3 table-spoonfuls of olive oil into a saute-pan, when hot place in the fillets, fry them over a quick fire on both sides, drain the fillets and put them on a plate. Pour off most of the fat in the saute-pan, add two peeled finely chopped shallots, fry them a little and dilute with a small glass of sherry, then add rather more than a gill of Madeira sauce, boil for a few minutes, add a pinch of cayenne or paprika, a few drops of lemon juice and a teaspoonful of chopped parsley, stir well and work in the cream. Return the fillets and heat up carefully, but do not let it boil again. Dress the fillets in a circular row on a hot dish, placing a heart-shaped slice of fried bread crouton between each fillet. Fill the centre of the dish with small round potatoes (Pommes de terre Parisienne), sprinkle over a little finely chopped parsley, pour the remainder of the sauce over the fillets and serve. Pommes de Terre Parisienne. Wash and peel i lb. of potatoes, scoop them with a vegetable cutter into small balls, blanch them carefully in salted water and drain them. Melt two ounces of clarified butter in a saute-pan ; when this is hot, put in the potatoes and toss them over the fire for a few minutes, season with salt, then bake them in the oven for a few minutes. F 82 Recherche 'Entrees. Cotelettes de Veau à la Bretagne. (Veal Cutlets, Brittany Style.) Divide a small neck of veal into chops, trim and pare them like cutlets, and season with salt and pepper. Rub each side of the cutlets with a cut lemon, then dip in beaten egg and roll them in bread-crumbs. Fry them over a brisk fire in clarified butter in a saute-pan. When done and of a nice colour, drain and dish up round a bed of haricot bean puree, pour a little gravy or demi-glace sauce round the base of the dish and serve. Grenadins de Veau. (Veal Grenadins.) 2 lb. cushion or fillet part of veal, \ lb. larding bacon (cut into strips), i shallot, 2 oz. butter, \ glass sherry, \ pint tomato sauce, seasoning, mashed potatoes, \ pint green peas or beans.