À la mode cookery

Cut a piece of the neck of pork into nicely trimmed cutlets, season and mask them on one side with a forcemeat of sage, onion, and sweet herbs, pour a little clarified butter over them. Put the unmasked side in a pan, and saute them. When cooked, put the forcemeat well on to them and pour a little tomato puree over them, and just put them in the pan again for a minute or two. Dish them up on a potato border, and serve apple sauce in the centre mixed with cream. This dish can be made cold ; putting aspic into the tomato puree, and masking the cutlets with them. Dish them up en couronne on a border of whipped red aspic, and fill the centre with apple sauce mixed with whipped cream. Iced Prawn Curry (Kari Glace aux Crevettes) Take four ounces of butter ; put it into a saucepan, and slice into it two onions. Fry them till brown over a slow fire, then remove the onions into another dish. Have the prawns picked, and rub one and a half table-spoonful of curry powder over them, put them into the melted butter, and stew over a slow fire until the meat becomes a light brown. Add as much mutton gravy as will cover the prawns ; season with a little salt, then stew over a slow fire, and when the gravy has become thick add a coffee-cupful of cocoa-nut milk or cream and the juice of a lemon, half a pint of aspic jelly, and a gill of whipped cream. Mix the whole together. Garlic or green ginger may be added according to taste. A dessert-spoonful of sweet chutnee is an improvement. Put on ice till cold ; have ready some boiled Patna rice which has been put into a border mould, and put on ice ; turn out, and place the curry on the top ; sprinkle pink aspic jelly over all when dished. Quenelles de Volaille a la Merveille Pound a chicken, pass through a fine sieve, and add half a pint of cream and a spoonful of Supreme sauce ; season to taste. Boil four eggs hard, pound the yolks with a fourth part of their volume of butter and a spoonful of Supreme sauce, pass through a sieve, season with salt and pepper, then a large spoonful of very finely chopped ham, and allow it to get cool. Take egg-moulds, butter and line them with the chicken, then place in the centre a small ball of the egg mixture to represent the yolk. Close the two parts of the mould, place them in a saute pan, cover them with boiling water and let them poach, then turn them out, and dress the eggs on a border of spinach ; hand Supreme sauce with them. Messrs. Jones of Down Street, Piccadilly, keep these moulds. Ragout of Lamb-tails Take six or eight lamb-tails and boil them in a quart of water to which half a pint of Marsala has been added, cut them into neat pieces and then brown a little butter, and put the tails in with a gill of good stock, two anchovies, one shalot, a mustardspoonful of mustard, and a squeeze of lemon ; pepper and salt to taste. Stew these together, then strain off, keeping only the lamb-tails, thicken the gravy with a little butter and flour, add a little colouring, and serve garnished with dried barberries. Rissoles of Cockscombs and Truffles (Croquettes de Cretes de Coq aux Truffes) Scald and clean a dozen large cockscombs, boil them in thin white sauce. When nearly cold, cut ENTRIES "J"]