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

Pork Cutlets are saute, broiled, or breadcrumbed and fried. They are served with Eobert, Tomato, Eavigote, Piquante, Indienne, or Remoulade sauce, and called Cotelettes de pore frais sauce tomates, or a la Robert, according to the sauce with which they are served. Aux coings, they are served with a compote of quinces. Cotelettes de pore a la Bolognaise are bread- crumbed, with grated Parmesan mixed with the crumbs, and fried ; served with brown sauce, and a garnish in the centre of short pieces of macaroni, mushrooms and tongue, with tomato sauce and grated cheese. a VAmericaine are masked with a tomato sauce with aspic, and served on an aspic border with tomatoes in the centre. aux marrons are braised, and served with a puree of chestnuts in the centre, and brown sauce. If orange juice and shreds of orange peel are added to the sauce, they are called a la Daupldnoise. a la Navarraise are pickled and braised, and served with rice and tomato sauce. ENTREES. 77 Filets de pore a la Marechale are small fillets cut from the under part of the loin, breadcrumbed and broiled. a la Hanoverienne are larded, braised and glazed ; dressed in a crown with white pickled cabbage in the centre, and brown sauce. They are aux epinards or aux pommes, with spinach or apple sauce in the centre instead of the cabbage. a la Haltaise are served in a savoury white sauce with orange juice, and chopped orange peel, mushrooms, and parsley. Escalopes de pore a la Lyonnaise are fillets cut in oval slices, breadcrumbed and fried"; dressed in a border, covered with Soubise sauce, sprinkled with breadcrumbs and browned. Escalopes de pore a la Robert are breadcrumbed and fried, and served with Eobert sauce ; a I'Indienne — with Indian sauce. Croustades de pore a la Diable are little fillets on croutes of fried bread, covered with a tomato sauce with cayenne, and sprinkled with grated cheese and breadcrumbs. Hagout de pore a la Portugaise is a stew of pork with Spanish onions. Aux cornichons, it is dressed with pickled gherkins. Crepinettes a la sauce piquante are fried sausage balls or cakes, served with piquante sauce. They are also served aux epinards, with spinach ; and a la Franqaise, with fried potatoes. Ham for an entree may be minced or pounded, 78 MENUS MADE EASY. steamed in little moulds, and served with spinach as Petits pains de jambon aux epinards. Quenelles of ham as Quenelles de jambon a la D'Artois are served with peas; aux champignons, with mush- rooms. Petites cremes de jambon en Mayonnaise are little creams of ham, served with salad and Mayon- naise sauce, garnished with aspic. Ham is also dressed as a souffle, and in little iced souffles or petites mousses. Pig's Ears dressed as — Oreilles de pore a la Ste. Menehould are bread- crumbed and baked, and served with Eemoulade sauce. braisees are braised and served in the stock, on dressed spinach. a la Lyonnaise — cut in strips and cooked in stock with slices of onion, etc. Pigs' Feet are dressed en marinade in the same way as sheep's feet ; and as — Pieds de cochon a la Ste. Menehould — p'ickled, breadcrumbed and fried. a la Marseillaise — stuffed, and served with Soubise sauce. POULTRY. A very large number of dishes can be made with chickens, and they are, perhaps, more useful than anything else in the preparation of entrees.