Recherché entrées

C6telettes d'Agneau d, la Nantaise. (Lamb Cutlets, Nantese Style.) 8 good-sized lamb cutlets, \ lb. veal or chicken forcemeat, seasoning, i large truffle or i table-spoonful truffle peelings, 2 oz. chopped cooked ox-tongue, i oz. butter, I giU brown sauce, i egg, i dessert-spoonful meat glaze or Lemco. Pare and flatten the cutlets, then trim them neatly and fry one side of each in butter. Drain them and season both sides with salt and pepper. Mix the forcemeat with a little cream or white sauce, and spread a layer of this on the cooked side of each cutlet. Brush over the coated sides with white of egg and cover completely with a mixture of finely chopped truffle and tongue. Place the cutlets, raw side down, into the saut6-pan containing the butter and fry for 5 minutes, then pour off the fat, and add the brown sauce and the meat glaze previously diluted with a little water. Cover the pan and cook in the oven for about 20 minutes. Dish up the cutlets as shown in the illustration. Place a cutlet friU on each bone. Strain the sauce round the base of the dish, and serve. Brochettes d'Agneau, Turbigo. (Grilled Boned Lamb Chops.) Bone a good-sized loin of lamb, including part of the neck if necessary, cut it into fairly thick chops. About 9 will be required for a full service. Flatten them lightly and trim neatly. Skewer each and season with salt and pepper and brush over with butter, then grill them carefully in front of or over a good bright fire, allowing about six minutes for each side. Heat up in butter 9 small slices of natural foie gras, season with paprika and salt. Have ready a gill of fairly stiff allemande sauce mixed with suffiicient pimiento butter to give it a red tint, also i gill of flageolet puree. RTS d'AGNEAU en CAISSES. (P- 30.) ■ I^i-" ' p**' k«i - jflM^^^^ Jd' >»>. "Siiisf^ d wm PETITS SOUFFLES DE FOIE DE VEAU. (^. 23. CASSOLETTES DE GIBIER. (p. 25.) Entrees of Mutton. 109 Dish up the brochettes or chops, removing the skewers. Range them on an oblong entree dish, on a Duchesse border. Put a slice of foie gras on each chop and cover with the prepared sauce. Coat the slices of foie gras and force out a rosette of flageolet pur6e in the centre of each. Pour a little demi-glace sauce round the base of the dish, and serve. Note. — Pimiento butter is made by pounding i oz. of Spanish pimientos with i oz. of fresh butter and rubbed through a sieve. Noisettes de Mouton t la Renaissance (Cold). I small loin of mutton, 2 oz. butter, seasoning. For the Farce. — 4 oz. streaky bacon, 6 oz. calf's liver, I oz. butter, aromatic seasoning, i truffle, 6 mushrooms, 2 yolks of eggs, \ gill of espagnole sauce, \ glass Madere. Mince the bacon and fry in the butter. Add the calf's liver, cut in thin slices, and toss over the fire. Add the wine, brown sauce, and season. Boil up and pound in the mortar, then rub through a sieve. Re-heat, incorporate the egg yolks, chopped truffle, and mushrooms (preserved), and use as directed. For the Border. — 6 slices of ox-tongue, 3 slices beetroot, i truffle, macedoine of young carrots, young turnips, French beans, asparagus, green peas, and artichoke bottoms, prepared and cut into suitable shapes, dice, balls, etc., and then cooked separately in salted water and drained, ij gills mayonnaise, J gill tomato puree, ij gills aspic, seasoning. Bone and trim the loin of mutton, pareoffmostof the fat, cut the meat into neat fillets, season with salt and pepper, and fry quickly in the butter for a few minutes only, then press the fillets, and let them get cold. Trim again, and no Recherche Entrees. coat one side of each with the prepared farce as above directed. Poach them with a Uttle stock in the oven, and when cold, mask each with Bokar sauce. (See Sauces.)