Recherché entrées

Trim the cutlets and slit the side of each to the bone, but do not separate entirely. Prepare a puree with the foie gras and fill up the opening thus made with it, inserting here a there a slice of truffle and mushroom ; close up, and fry the cutlets a little in butter. Season the raw forcemeat, mix with remainder of foiegras puree, truffles and mushrooms (finely chopped), and cover each cutlet completely with this mixture. Wrap up in the leaf fat (or pig's caul), egg, bread-crumb, and fry very carefully in a saute-pan containing sufficient hot clarified butter or lard to completely cover them. When done, drain, dish up in a circle, adjust friUs on the bones, put some Soubise sauce in the centre and serve demi-glace round. For Soubise Sauce.. — Use Soubise puree on page iii, incorporate whilst hot with \ gill of cream and a little bechamel sauce, and season to taste. Entrees of Mutton. 115 C6telettes de Mouton k I'Araericaine. (Mutton Cultets, American Style.) Trim 8 mutton cutlets, flatten, and pare them nicely ; season both sides with salt and pepper, and put in a saut6-pan with 2 oz. of melted butter ; fry the cutlets a light brown on both sides, drain, and put them between two tin sheets with a weight on top. When cold, immerse the cutlets in bdchamel or other rich white sauce, so as to completely coat them. Place them on a wire tray and let cool. Crush finely a few cracknel biscuits, and roll the coated part of the cutlets in this, then dip them in beaten egg, and crumb with Panurette. Keep the bones of the cutlets perfectly clean. Fry them to a nice colour in hot clarified butter, drain and dish up in a circle. Fill the centre of the dish with sliced tomatoes tossed in butter and seasoned. Put small paper frills on the cutlet bones. Serve hot with cold cucumber sauce (see Sauces). Filets de Mouton k la Tyrolienne. (Fillets of Mutton, Tyrolean Style.) About 3 lb. best end of a neck of mutton, 6 small evensized tomatoes, 12 button onions, i table-spoonful of chopped parsley, i gill of sweet oil, J gill Orleans vinegar, I minced shallot, i bay-leaf, a clove of garlic, salt, 2 oz. ham, I gill demi-glace sauce, i gill stock, i oz. butter, I egg, bread-crumbs, frying fat. Remove the meat from the bones of the neck of mutton, cut it into 8 nice fillets, trim off some of the fat, and lay them in a marinade for twelve hours. The marinade in this case consists of the oil, vinegar, shallot, bay-leaf garlic, coarsely chopped parsley, and salt. It is advisable to turn the fillets from time to time. Cut the tomatoes in halves, and squeeze out a little of the pulp. ii6 Recherche Entrees. Peel the button onions, fry them a golden colour in the butter ; when this is done pour off the butter, add the stock, and let come to the boil quickly ; skim well, and braise the onions in the oven until done. The stock should, by the time the onions are done, be reduced so as to glaze them completely. Put the butter left from the onions in a saut6-pan, place in the tomatoes, season with pepper and salt, and fry gently for a few minutes. Take out the fillets from the marinade, drain them on a cloth, then egg and crumb them, and fry in hot fat to a golden brown. They must not be cooked too slowly, else they will not be done by the time they are of the desired colour. Range the fillets neatly in a row in the centre of an oblong entree dish. Have ready the ham finely chopped and warmed in just sufficient brown sauce to moisten. Put a dessertspoonful of the ham in each half of tomato, place a button onion on top of each, and garnish the dish with them. Pour the demi-glace sauce round the base of dish, and serve. Note : — The demi-glace should be well reduced with a table-spoonful of the marinade.