Practical gastronomy and culinary dictionary

colour, drain on a cloth, dish up, pour the tomato sauce, previously heated, round the dish, and serve. 435. Cotelettes d'Agneau a la Bonaparte. — 8 lamb cutlets, 1 oz. of butter, a small onion, ^ carrot, a bayleaf , a bouquet of parsley, 1^ pint of white stock, 3 table- spoonfuls of creme de riz, | oz. meat glaze, J glass champagne, pepper, and salt, mashed spinach for gar- nish, a gill of tomato sauce, No. 202. Trim the cutlets neatly, put them in a braisiere or saute-pan with the butter, fry a little on both sides and add sliced onion, sliced carrot, bayleaf, and parsley, season with pepper and salt. Moisten with the cham- pagne or Chablis wine and about a gill of stock, cover with a buttered paper and braise in a hot oven for about twenty minutes. Mix the creme de riz with a little cold stock, boil up a pint of the stock in a small saucepan. Mix both together and stir until it boils ; season to taste. Let it simmer for a few minutes, then pour into little cutlet moulds slightly greased, or in one round mould. Stand it in a cool place to set. Turn out and put a cutlet on each of these shapes. If the round mould is used it should be turned out, the rice shape cut into slices, and trimmed into rounds the shape of cutlets. Dish the cutlets with a rice shape in a circular row, and keep warm. Strain the gravy from the cutlets, take off the fat, put it in a saucepan with the meat glaze, and let it reduce until fit to glaze over the cutlets. Have ready a puree of spinach nicely flavoured, put it in the centre of the cutlets, sauce round with tomato sauce, and serve. The tomato sauce should be allowed to boil up in the saute-pan after the gravy is strained off, in order to impart the essence to the sauce. 436. Cotelettes d'Agneau a la Lion d'Or. — 8 nice lamb cutlets — centre cut of neck, 1 small foie gras pate, 1 piece lamb leaf fat, 6 oz. veal forcemeat, 3 mushrooms, 2 oz. butter, seasoning, breadcrumbs, soubise sauce, No. 180, and demi-glace. No. 185. Trim and pare the cutlets, slit the side of each to the bone, but without parting. Prepare a puree with 526 EECHERCHE COOKERY. the foie gras, and fill the openings made Vfith. this ; insert a slice of truflfle and mushroom here and there ; close up and fry the cutlets a little in butter. Season the raw forcemeat, mix with remainder of foie gras puree, truffles, and mushrooms finely chopped. Cover each cutlet completely with this forcemeat, wrap up in thin leaf fat or pig-caul, egg, crumb, and fry very care- fully in a saute-pan containing enough clarified butter or lard to cover them. When done, drain, dish up in a circle, fasten frills on bones, put soubise sauce in the centre, and serve demi-glace round the base of the dish. 437. Queues d'Agneau a la Russe. — 2 or 3 lambs' tails, 1 glass Chablis wine, 1| pint stock, 1 clove of garlic, 1 bayleaf, 1 sprig of thyme and 1 of basil, 2 cloves, 1 small bunch of parsley, pepper, salt, frying batter and frying fat.