À la mode cookery

butter a delicate brown. Drain and dish them round a croustade, placing a truffle between each. Fill the croustade with cockscombs, the centre with truffles, lambstones, truffles and mushrooms which have been warmed up in Espagnole sauce. Mutton Cutlets a la Tintara Trim some neck cutlets and then soak them in a marinade of Tintara claret (Australian), a shalot, a small piece of garlic, two cloves, and pepper and salt to taste. Let them soak for a day and a half, then take the marinade, put it into a saucepan with some champignons and truffles. When the mushrooms are soft they are done. Strain the liquor, and when cold mix in a little flour and butter, and boil up. Broil the cutlets, arrange them en couronne, place the mushrooms and truffles in the centre, and pour the sauce over all. Oriental Patties (Tartelettes a I'Orient) Line some small patty-pans with good paste very thinly, and fill them with barley (so that they may be kept hollow), and bake them for ten minutes ; then take out the barley. Skin two dozen prawns. Take one and a half ounce of butter, melt it ; fry a shalot, and add half a tea-spoonful of flour, one tea spoonful of curry paste, and the juice from a small lemon and ENTREES ']2i a little cayenne. Cook this mixture over the fire ; then stiffly fill the cases with it, and have ready half a gill of cream, stiffly flavoured with anchovy, and place on the top ; sprinkle with coralline pepper. Medallions of Pork a la Berlin Chop up finely some pork, either cooked or raw, have ready a little cream sauce, mix with it a little powdered sage and some very finely chopped onion, pepper and salt to taste. Take some medallion moulds and put in the mixture. Poach them in good stock. Turn them out on a border of apple sauce arranged en couronne ; serve tomatoes in the middle. This dish can be eaten cold if the moulds have been lined with aspic and aspic jelly mixed into the sauce ; the pork then must have been cooked ; instead of poaching, put the moulds on ice, turn and serve on an aspic border, and fill the centre with whipped tomato aspic. (See Plate XIV.) Pork Croquettes Mince some pork, lean and fat together, with a very small piece of sage and a small piece of onion finely minced. Make some sauce Robert and mix in with the pork, and cook all together. When done, leave to get cold ; then roll into balls ; dust them over with flour. Then egg-and-breadcrumb and fry in the usual manner. Pepper and salt and a soupcon of dried mint should be mixed in the crumbs. Pork Cutlets k la Gourmet Take a piece of neck of pork and cut it into neat cutlets. Cook them, and put them under a weight to flatten them. Mask them in apple sauce in which aspic and whipped cream have been mixed, and place on ice ; arrange them on a border made of potatoes, onions, and sweet herbs, pepper and salt, a little liquefied aspic jelly, and a table-spoonful of cream. In the centre place some iced tomato cream cut out into little rounds or squares the size of dice, whichever is preferred. Pork Cutlets au Roi