Menus made easy, or, How to order dinner and give the dishes their French names

with carrots and turnips cut in long shapes, brown sauce. They are also served with F 66 MENUS MADE EASY. any kind of dressed vegetable or puree of vegetable, or with Hollandaise, Italienne, Lyonnaise, Maitre d'hotel or other sauce. They are named after the sauce or vegetable with which they are served. For Chaudfroid de cotelettes a Vaspic they are spread with forcemeat in a mound, coated with brown sauce, and served cold on a border of the forcemeat, garnished with aspic. Chaudfroid de cotelettes a la Fermiere — coated with Maitre d'hotel sauce with cream, and served cold, dressed in a crown with a salad in the centre. If coated with brown sauce, they are called a la Eusse; or with sauces of two or three different colours, a la Pompadour. Cotelettes a la Prince de Galles are pieces of stewed breast of mutton, breadcrumbed and fried; served with a puree of turnips, and gravy. Epigrammes de mouton a la Smyrne are cutlets from a boned breast of mutton, half of them saute, and half breadcrumbed and fried ; served in a sharp white sauce with raisins and pickled onions. Ragout de mouton a VIrlandaise is Irish stew. Haricot de mouton is haricot mutton. It is now often called Navarin de mouton. A I'Allemande, it is served in a sharp brown sauce with currant jelly and prunes. Filets de mouton a la Frangaise are mutton chops cut from the loin, broiled and served with fried potatoes. ENTREES. 67 Petits filets de mouton au chevreuil, or a la, Chas- seur, are slices cut from the fillet or under part of the loin, larded, soaked in marinade, and braised ; served with Chevreuil sauce and French beans. Dressed in this manner they are also served aux epinards, with spinach, or a la Macedoine, with a Macedoine garnish in the centre and brown sauce. a la minute are cooked in stock with bacon, and served in the sauce. a V Orient are dressed with savoury tomato rice, and curry sauce with olives. a la Palestine are served with a puree of Jeru- salem artichokes. Noisettes de mouton a la Syrienne are little slices from a neck or loin of mutton, served with savoury rice, and Indian sauce with sultanas or raisins. A la Parisienne, they are dressed on croutes of fried bread with slices of toma- toes, and are served with Supreme sauce. The chump end of the loin, cut in thin slices, is dressed as Escalopes de mouton aux fines herbes — cooked with butter, flour, stock, chopped mush- rooms, etc. ; served with a garnish of fried croutons, or sippits, of bread. Carbonade de mouton (see Eemoves) is dressed as an entree, cut in slices, and served with Piquante, Poivrade, or other sauce. The slices are also dipped in Maitre d'hotel sauce with cream, and served cold with a salad in the centre, as Carbonade de mouton a la Fermiere. 68 MENUS MADE EASY. Escalopes, or filets, de mouton a I'Indienne are slices of mutton in a cnrry sauce ; served with rice. a la Normahal are served with savoury tomato rice and a spiced tomato sauce. a I'Americaine are served with stuffed tomatoes ; a la Bourgeoise, with brown gherkin sauce; a la Czarina, with Czarina sauce. a la Galloise are served on croutes of fried bread, with a ragout of mushrooms and olives in the centre, and brown sauce. Ragout de mouton a la Turque is stewed mutton, served with stuffed cucumbers. Served with a puree of tomatoes, it is called a- I'Americaine ;