À la mode cookery

filled with chicken cream, but before putting in the cream the moulds should be masked with brown aspic towards the knuckle, and the other part white aspic cream ; place little aigrette skewers where the bones ought to go. The socle should be made in three tiers, and the cutlets placed round on each ; make a mound of green peas in aspic, and place a hatelet in the middle piercing a truffle. Cutlets a la General Take some lamb, mince it finely, pass it through a sieve with some mint aspic cream, minced truffles, and Allemande sauce. Line some cutlet moulds with aspic jelly, decorating them with truffles, &c., as in Plate. When set, have ready some pink and white aspic ; place pink on one half and leave on ice, and when set put white aspic on the other half. When set, put in the lamb mince. Decorate them with little paper hatelets ; arrange them en couronne, with peas glazed with green aspic in the centre. (See Plate IX.) Cdtelettes ^ la Rouge et Noir Take some veal forcemeat made with cooked veal chopped very fine, mixed with ham also minced very fine ; grate some pistachio kernels, pound all together in a mortar with some nicely flavoured white sauce, then pass all through a sieve and add a gill of stiffly whipped cream and half a pint of pale liquid aspic F2 and place on ice. When cold, line some cutlet moulds with tomato aspic jelly, ornamenting them first with little designs in truffle. When firm, put in the veal forcemeat ; put on ice again till the dish is wanted ; arrange on a rice socle iced, and put a water-cress salad in the centre. (See Plate V.) Lamb Cutlets Financière Take some neck cutlets of lamb, pepper and salt them, and sprinkle on them a little finely-powdered mint ; fry them ; then drain and glaze them. Place them round a croustade with a little paper skewer in each ; then fill in with Financiere ragout ; place a hatelet skewer mould on the top, the mould to be filled with truffled cream of sweetbread, placing a cockscomb on the top with the hatelet skewer. Cut some truffles into the shape of balls and put one between each cutlet. Serve Financiere sauce with it. (See Plate VIII.) Liver and Bacon a la Bourgeoise Cut some calf's liver into neat slices, sprinkle it with pepper and salt, and parsley chopped fine. Put a good-sized piece of butter in the stewpan with a shalot, which let remain on the melted butter for ten minutes, then remove it and place in the slices of liver. Put the pan on the fire and let it cook very slowly for an hour. Take some good gravy and put it into the pan with the gravy from the liver, and let it boil PLATE VIII. 1. Lamb Cutlets a la Financiere. 3. Cutlets a la Pompadour. 2. Dressed Tongue. 4. Kidneys stewed with Mushrooms. 5. Veal Cutlets a la Dundonald. Up ; then arrange the liver en couronne pour the sauce over, and place rolls of bacon between every two slices. Lucullus Patties Line some patty pans with good puff paste. Take a large truffle and three mushrooms and mince them finely with the yolks of four hard-boiled eggs cut into dice, with a little salt and pepper. Add a tablespoonful of thick cream and put a portion into each patty. Place the cover on the top and press the edges firmly together, then bake for about fifteen to twenty minutes in a tolerably brisk oven.