Recherché entrées

Line the inside of a border mould previously masked with a thin layer of aspic, with thin slices of cooked oxtongue and strips of truffle. Next run over the decorated portion another layer of aspic, and fill the mould with the following preparation : — Shred the remainder of tongue, cut the beetroot into thin strips, to this add a cupful of mixed cooked vegetables, and mix carefully with | gUl of tomato puree, \ gill of mayonnaise, and a gill of aspic. Season to taste. Mix the remainder of mayonnaise, aspic and tomato puree together, and season with it the remainder of vegetables. Dress these daintily into the centre of the border when turned out. Range the noisettes neatly coated with Bokar chaudfroid sauce and decorated upon the border. The dish is then ready to serve. Cotelettes de Mouton St. Germain. Pare and trim 8-10 mutton cutlets, season with salt and pepper, and egg and crumb them in fresh breadcrumbs. Dip each in oiled butter, then grill them carefully over or in front of a bright fire. Have ready prepared, 6 aubergines, cut in halves, saute them quickly in olive oil, drain and fill them with a green pea puree. Range them on a hot entr6e dish, dress the cutlets on top, adjust paper frills on the cutlet bones, and serve with a light B6arnase Sauce. (See Sauces.) Cotelettes de Mouton a la Soubise. (Mutton Cutlets, Soubise Style.) A best end of a neck of mutton, Soubise puree, 2 oz. butter, pepper and salt, demi-glace sauce. (See Sauces.) Entrees of Mutton. xii Saw off the upper rib bones from the neck, leaving the bones which will form the cutlets about three inches long; then saw off the chine bone and cut off each cutlet, trim neatly, scraping the skin and fat clean off about half an inch of the top of each bone. Arrange the cutlets in a saute-pan containing i oz. of hot butter, season with pepper and salt, cook the cutlets to a nice brown on each side. Dish up and serve with Soubise puree in the centre, pour a little demi-glace sauce round the base of the dish and serve. Soubise Pur§e. Peel 2 large Spanish onions or 4 small onions, blanch them, drain and cut into slices, cook them till tender in seasoned milk and stock. Rub through a fine sieve, return to the stew-pan and reduce with \ gill of bechamel sauce. Season with salt, pepper, nutmeg, and a pinch of castor sugar. Finish with a little cream and use as directed. C6telettes de Mouton a la Byron. Cut, trim, and flatten 8 or more large mutton cutlets, insert in equal proportions with a larding needle across the lean part some strips of raw ham and larding bacon. Put the cutlets in a saute-pan with the trimmings (minus the fat), a small sliced carrot, half an onion stuck with a clove, and a slice of parsley root or celery. Add half a pint of rich stock, season with pepper and salt, and allow to cook slowly for about half-an-hour. When done, drain the cutlets, press them between two baking sheets, and let cool. Add a gill of espagnole sauce to the liquor, reduce well, skim and strain. Add a dessert-spoonful of finely chopped parsley and three tarragon leaves to the sauce, mask the cutlets with this, and let cool again. Dip in 112 Recherche Entrees. beaten egg and milk, roll in fresh bread-crumbs, and fry in hot fat or butter. Drain them on a cloth and dish up in a circle. Have ready a ragout of sheep's kidneys, pile these in the centre of the dish, put a few warmed green peas on top, adjust paper frills on the cutlet bon-es, and serve. Cotelettes de Mouton h la Gelie. (Mutton Cutlets in Savoury Jelly.) I neck mutton, i pint stock, 2 dessert-spoonfuls meat glaze or Lemco, i egg, i pint aspic, i tomato, mixed salad, mayonnaise, \ cucumber.