À la mode cookery

Have ready a plain round mould, well buttered, and arrange round the sides of it pieces of carrot and turnip cut into rounds the size of a florin, which have been cooked in salted water and left to get cold and firm. Fill up all the interstices with potato puree in which an egg has been mixed. Cover with buttered paper, and poach in a stewpan for half an hour ; then turn it out on to the dish it is to be served on, and fill the centre with cooked button mushrooms in white sauce. Dish the sweetbreads up on the top in a triangular form, place a tomato on the top decorated with a silver hatelet and a whole truffle. Serve tomato sauce with it. G Veal Cutlets a I'Andalouse Take a pound and a half of veal cutlets. Cut into rounds the size of five-shilling pieces, and put them into a stewpan with some nicely flavoured pale stock. Simmer them till cooked, having first seasoned them with pepper and salt. They will take about one hour. Make in readiness some brown sauce from good stock, flour and butter. Season with salt and pepper, and flavour with a pint of sherry. Add then some very small tomatoes (gooseberry tomatoes) ; simmer for ten minutes. When the cutlets are to be served, dish them in a round, one overlapping the other. Fry some very small and thin slices of bacon, roll them, and place one on each cutlet. Fill in the centre with the tomatoes, and serve quickly and hot. Veal Cutlets k la Clothilde Take about two pounds of veal cutlet, cut it into rounds the size of a five-shilling piece, make a slit on one side, and cut each cutlet open half-way across so as to make a pocket. Have ready a forcemeat composed of minced ham, truffles, champignons, one shalot minced, and a piece of butter. Moisten with the yolk of an egg. Put some of this forcemeat into the pocket of each cutlet. Egg and bread-crumb the cutlets, mixing in the bread-crumbs pepper, salt, a little chopped parsley, and a soupcon of lemon-peel grated. Place the cutlets in a stewpan, and fry them to a nice golden colour. Make a gravy with good highly flavoured stock, thickened with butter and flour. Add some truffle peelings and a wineglass of sherry, and pour over. A puree of mushrooms is sometimes sent up with them. Veal Cutlets a la Donna Anna These cutlets are prepared and made like veal cutlets a la Clothilde, except that in the pockets of each a tomato stuffing is inserted, made by chopping up tomatoes, a bead of garlic, a red chilli, and a little cream (the tomatoes must be passed through a sieve) ; the stuffing must not be too moist. The cutlets must then be cooked with egg and savoury bread-crumbs, and tomato sauce served round. A puree of ham and cream should be served in the centre. Veal Cutlets k la Dundonald Cut out some veal cutlet into rounds the size of a four-shilling piece. Have ready some truffles, larding bacon, and a few slices of tongue. Cut them into half-inch lengths and one-eighth of an inch wide, and lard alternately six pieces of each into the centre of the cutlet Then place them in a stewpan with one onion, a small piece of garlic, a carrot, turnip, a little celery, a bouquet garni, and a bayleaf Cover them with veal broth, and let them simmer for an hour ; then let them remain in the stock till next day. When required, take some pale Ci 2