Recherché entrées

Cotelettes de Pore 4 la Robert. (Pork Cutlets with Robert Sauce.) Cut 8 small pork cutlets from the best end of the neck of pork. Trim, flatten and pare neatly, leaving about half an inch of fat round each cutlet. Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two table-spoonfuls sweet oil, allow them to remain in soak for half an hour, and turn them frequently. Drain the cutlets and broil them over a clear fire. They should be cooked through and will take from fifteen to eighteen minutes. Dish up, and serve with Sauce Robert. (See Sauces.) [illustration: TETITES MOUSSES DE CANETON A LA MORESCO. (p. 144.)] [illustration: ESCALOPES DE FOIE GRAS A LA GELEE. (p. 22.)] Entries o'f Ham. 117 Mousse de Jambon (Cold). (Cold Ham Mousse.) \ lb. lean cooked ham, \ pint Espagnole saupe, i gill aspic jelly, i| gill cream, \ oz. gelatine, salt, pepper, and grated nutmeg. Take the lining of a silver-plated souffle case, tie round it a band of white paper (mousses, or souffles should have a risen appearance, and to obtain this the mould must be overfilled ; the paper band supports it). Pound ham (previously freed from fat) and sauce together in a mortar, and rub through a wire sieve. Put the aspic into a basin and whisk it tiU it becomes light and frothy ; whip up the cream and stir into it by degrees the pounded mixture, season well, then strain into it J oz. gelatine dissolved in a little stock, and a few drops of carmine to give it a nice pink colour ; lastly add the whisked aspic, which makes it light and frothy. Turn into prepared mould and put on the ice to set. When firm enough, garnish with chives and chopped truffles and pour a layer of half-set aspic over the top, allow to set, then remove band of paper, slip the mousse into the outer souffle case, it is then ready to serve. Souffl6 de Jambon a I'EspagnoIe. (Cold Ham Souffle.) I lb. cooked ham (lean), i oz. butter, i shallot, \ pint Espagnole sauce, i gill aspic jelly, \ oz. leaf gelatine, i gill cream, i white of egg, seasoning, salt, pepper and paprika. Cut the ham into dice. Melt the butter in a saute-pan, add the shallot, peded and minced finely, and fry a little, then put in the ham and fry over a quick fire for five minutes, put it in a mortar and pound finely, adding a little Espagnole sauce to moisten. Rub the whole through a fine sieve and put it in a stew-pan with the ii8 Recherche Entrees. sauce. Allow to cook for ten minutes, and season to taste. Then add the aspic jelly and the gelatine, dissolved and strained. Whisk the egg-white to a stiff froth and stir into the mixture before it is quite cool. Whip the cream and incorporate with the mixture. Stir over the ice till it commences to set, then pour into a prepared souffle dish, with a paper band attached. Keep it on the ice for about two hours. Remove the paper band, sprinkle the top with panurette seasoned with a good pinch of paprika or Krona pepper, and serve at once. Jambon h. la Bourgogne. (Braised Ham, Burgundy Style.) Soak a small York ham in cold water for 12 hours, and cook it in water for one hour. Take up, remove the rind and trim it neatly. Place the ham in a braising pan, adding i quart of gravy or thin brown sauce, 2 glasses of Burgundy wine, i bay -leaf, 3 peeled shallots, i carrot, and a few peppercorns. Cover the pan and coo k in the oven for two hours or till the ham is tender. Take out the ham, free the liquor from fat and reduce it well with a little espagnole sauce, add also i table-spoonful of Worcester sauce and i teaspoonful of castor sugar. To serve, cut the required number of slices from the ham, dish up neatly, garnish the dish with braised lettuce, small potato croquettes, and mushroom heads. Strain over some of the sauce and serve. Entrees of Poultry* Mousse de Chapon a la Belle H61ene (Cold). (Mousse of Capon.)