Trim and pare the neck the same as for cutlets,
place it in a braising-pan on a bed of sliced carrot,
turnip, and onion, and herbs. Season with pepper and
salt, moisten with stock and half glass sherry. Cook in
a quick oven at first and finish in a cooler oven ; baste
occasionally. When done, take up and put in a cool
place. Cut the cooked neck into cutlets, trim and pare
neatly and coat with the following sauce : Melt the
gelatine and add to the white sauce when the latter is
hot ; add rather more than half the aspic ; divide this in
two lots, mixing one lot with tomato puree and the other
with the cream ; season to taste, and pass both separately
through a tammy cloth. Coat half the cutlets with
the white sauce and the others with the red sauce.
Dish up the cutlets when set {e7i couro7ine) ; fill up the
centre of dish with dressed salad.
375a. Cotelettes d'Agneau a la Moscovienne. — 1
neck of lamb, 1 quart aspic, No. 225, 2 tablespoonfuls
chopped green mint, 1 pt. macedoine of vegetables, 1 gill
of stiff Tartare sauce, No. 213, 1 hard-boiled eggf 2
slices of tongue, 1 large truffle, seasoning.
Trim the best end of the neck of Iamb ; season and
488 RECHERCHE COOKERY.
braise same in the usual manner. \Yhen cold, trim
neatly and cut into cutlets. Dissolve a pint of aspic,
add a pinch of sugar, and pour into a saute -pan. When
partly set mix in the chopped mint. Range the cutlets
in the pan in a layer about half an inch apart from each
other. Allow to set, and cover with the remainder of
the aspic jelly. Set on the ice. Mask a border mould
with aspic, decorate sides with fancifully -cut slices of
truffles and tongue, cooked peas, beans, and hard-boiled
white of egg. Mix the macedoine of vegetables with
sufficient liquid aspic to make it set when cold. Season
with Tartare sauce, add any pieces of truffle, tongue, and
hard-boiled egg which may be left over. After coating
the border mould with a second layer of aspic, and when
this is thoroughly set, partly fill the cavity with the
di'essed macedoine, and finish up with a layer of aspic.
Turn out on a round dish when quite set, cut or stamp
out the cutlets ; dish them up en couronne on the aspic
border. Heap up the remainder of dressed macedoine
in the centre ; finish with a few leaves of lettuce or
endive, and serve.
376. Cotelettes de Mouton a la Vallorbes.— 3 lbs.
best end neck of mutton, \ lb. liver farce. No. 234,
8 leaves French gelatine, 1 gill aspic jelly, No. 225,
^ pint tomato sauce. No. 202, i pint bechamel sauce.
No. 167, salt, pepper, and nutmeg ; salad of shredded
celery and truffles mingled with Tartare sauce, No. 213,
for the centre.
Trim the neck neatly, cut off the bone ends ; tie up,
and braise in the usual way ; when done put to cool.
Prepare the liver farce as described in No. 234 ; cut the
meat into cutlets, trim them, season v>'ith pepper and
salt, and cover one side with a thin layer of hver farce.
Dissolve the gelatine and incorporate with the sauces,
thus allowing four leaves for the tomato sauce and four
leaves for the bechamel sauce. When sufficiently cool,
coat the covered sides of the cutlets alternately with
white sauce and tomato sauce. Place the cutlets, after
being well masked, on to a wire tray, and keep on the
COLD ENTREES AND SECOND COURSE DISHES. 489
Page 204
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Trim and pare the neck the same as for cutlets,
place it in a braising-pan on a bed of sliced carrot,
turnip, and onion, and herbs. Season with pepper and
salt, moisten with stock and half glass sherry. Cook in
a quick oven at first and finish in a cooler oven ; baste
occasionally. When done, take up and put in a cool
place. Cut the cooked neck into cutlets, trim and pare
neatly and coat with the following sauce : Melt the
gelatine and add to the white sauce when the latter is
hot ; add rather more than half the aspic ; divide this in
two lots, mixing one lot with tomato puree and the other
with the cream ; season to taste, and pass both separately
through a tammy cloth. Coat half the cutlets with
the white sauce and the others with the red sauce.
Dish up the cutlets when set {e7i couro7ine) ; fill up the
centre of dish with dressed salad.
375a. Cotelettes d'Agneau a la Moscovienne. — 1
neck of lamb, 1 quart aspic, No. 225, 2 tablespoonfuls
chopped green mint, 1 pt. macedoine of vegetables, 1 gill
of stiff Tartare sauce, No. 213, 1 hard-boiled eggf 2
slices of tongue, 1 large truffle, seasoning.
Trim the best end of the neck of Iamb ; season and
488 RECHERCHE COOKERY.
braise same in the usual manner. \Yhen cold, trim
neatly and cut into cutlets. Dissolve a pint of aspic,
add a pinch of sugar, and pour into a saute -pan. When
partly set mix in the chopped mint. Range the cutlets
in the pan in a layer about half an inch apart from each
other. Allow to set, and cover with the remainder of
the aspic jelly. Set on the ice. Mask a border mould
with aspic, decorate sides with fancifully -cut slices of
truffles and tongue, cooked peas, beans, and hard-boiled
white of egg. Mix the macedoine of vegetables with
sufficient liquid aspic to make it set when cold. Season
with Tartare sauce, add any pieces of truffle, tongue, and
hard-boiled egg which may be left over. After coating
the border mould with a second layer of aspic, and when
this is thoroughly set, partly fill the cavity with the
di'essed macedoine, and finish up with a layer of aspic.
Turn out on a round dish when quite set, cut or stamp
out the cutlets ; dish them up en couronne on the aspic
border. Heap up the remainder of dressed macedoine
in the centre ; finish with a few leaves of lettuce or
endive, and serve.
376. Cotelettes de Mouton a la Vallorbes.— 3 lbs.
best end neck of mutton, \ lb. liver farce. No. 234,
8 leaves French gelatine, 1 gill aspic jelly, No. 225,
^ pint tomato sauce. No. 202, i pint bechamel sauce.
No. 167, salt, pepper, and nutmeg ; salad of shredded
celery and truffles mingled with Tartare sauce, No. 213,
for the centre.
Trim the neck neatly, cut off the bone ends ; tie up,
and braise in the usual way ; when done put to cool.
Prepare the liver farce as described in No. 234 ; cut the
meat into cutlets, trim them, season v>'ith pepper and
salt, and cover one side with a thin layer of hver farce.
Dissolve the gelatine and incorporate with the sauces,
thus allowing four leaves for the tomato sauce and four
leaves for the bechamel sauce. When sufficiently cool,
coat the covered sides of the cutlets alternately with
white sauce and tomato sauce. Place the cutlets, after
being well masked, on to a wire tray, and keep on the
COLD ENTREES AND SECOND COURSE DISHES. 489