Practical gastronomy and culinary dictionary

Remove the meat from the bones of the neck of mutton, cut it into eight nice fillets. Trim off some of the fat and lay them in a marinade for 12 hours. The marinade in this case consists of the oil, vinegar, shallot, bay leaf, garlic, coarsely chopped parsley, and salt. It is advisable to turn the fillets from time to time. Cut the tomatoes in halves and squeeze out a little of the pulp. Peel the button onions, fry them a golden colour in the butter. When this is done pour off the butter. Add the stock, and let come to the boil quickly ; skim well, and braise in the oven until done ; the stock should, by the time the onions are done, be reduced so as to glaze them completely. Put the butter left from the onions in a saute-pan, place in the tomatoes, season with pepper and salt, and fry gently for a few minutes. Take out the fillets fr'om the marinade, wipe dry with a cloth, egg and crumb them, and fry in hot fat to a golden brown. They must cook slowly, else they will not be done by the time they are of the desired colour. Range the fillets neatly in a row in the centre of an oblong dish. Have ready the ham finely chopped and warmed in a little brown sauce, just sufficient to moisten. Put ENTREES (hot). 531 a dessert-spoonful of the ham in each half of tomato, place a button onion on top of each. Pour the demi- glace sauce round the dish and serve. The demi-glace should be well reduced, and have a tablespoonful of the marinade incorporated during the process of reducing. 446. Rognons de Mouton a la Chinoise. — Six small sheeps' kidneys, six yolks of eggs, 2 oz. butter, f pint cooked asparagus points, 2 tablespoonfuls bechamel or Veloute sauce, chopped parsley, 1 gill tomato sauce, 1 gill of oil, pepper and salt. Skin and wipe the kidneys. Split each without dividing entirely, and fasten on skewers. Season with pepper and salt. Melt 1 oz. of butter, and butter the kidneys thoroughly on both sides. Broil them over a clear fire from six to eight minutes. In the meantime put the remainder of the butter in a saute-pan ; when hot, put in the asparagus points, toss over the fire till hot, moisten with the white sauce. Add a little pepper, salt, and the chopped parsley. Fry the yolks of eggs separately in hot oil and strain. Take up the kidneys, put a tablespoonful of asparagus points in the centre of each, place the fried yolks on top, dish up, pour round some hot tomato sauce, No. 202, and serve. 447. Petites Timbales a la Meridonlae (Little Timbales Meridonale Style). — | lb. lean mutton fillet, 2 tablespoonfuls Espagnole sauce, 1 tablespoonful sherry or Madeira, 1 tablespoonful cream, 1 oz. butter, 2 eggs, 10 stuffed Spanish olives, ^ gill well-reduced tomato sauce, 1 gill demi-glace sauce, pepper, salt, nutmeg. Cut the meat into small pieces and pound in a mortar until smooth. Add the Espagnole sauce, wine, cream, | oz. butter, and the eggs, one at a time, season to taste, mix well, and rub through a sieve. Butter eight to ten small timbale or dariole moulds, fill them with this preparation, leaving a small hollow in the centre of each, in which place about a dessert-spoonful of reduced tomato sauce and an olive stuffed with force- meat ; cover well with forcemeat, and place the moulds Si 632 EECHERCHE COOKERY. PORK (DU PORC). . Tail Loin (Longe) Neck (Carr6) Neck (Coir) Hind Knuckle