Practical gastronomy and culinary dictionary

Toumedos d la Bordelaise. Small fillet steaks broiled, served with a red wine sauce, with chopped shallots and braised button onions. Toumedos d la Viennoise. Small fillet steaks, chopped fine, seasoned and brought into shape again, broiled, served with brown onion stew, and garnished with fried rings of onions. Toumedos a la NaiJolitaine. Small fillet steaks grilled, served with stewed nouilles. Toumedos a la Nicoise. Small fillet steaks grilled, served with demi-glace sauce, mixed with tomato puree, garnished with stuffed oUves. ENTREES : BCEUF BEEF 183 Tournedos glaces. Small fillet steaks broiled and glazed, served with gravy sauce. Tournedos d la chasseur. Small fillet steaks slightly marinated, fried in butter, and served with chasseur sauce. Tournedos a la Colbert. Small round fillet steaks fried in equal parts of sweet oil and butter, dished up "en couronne," centre of dish filled with small round fried potatoes, garnished with bread croutons, and served with shallot sauce reduced with sherry wme. AGNEAU— LAMB Blanquette d'agneau a la creme. Fricasseed lamb, with sliced mushrooms and cream. Blanquette d'ag^ieau aux petits pois. Fricasseed lamb with green peas. Cotelettes d'agneau a la jardmiere. Fried lamb cutlets with finely cut stewed spring vegetables. Cotelettes d'agneau aux petits pois. Broiled lamb cutlets with green peas. 184 PRACTICAL GASTRONOMY Cotelettes d'agneau aux truffes. Broiled lamb cutlets with truffles. Cotelletes d'agneau a la Singarat. Broiled lamb cutlets with finely shred ox-tongue and onion stew. Cotelettes d'agneau a la marechal. Egged and cheese-crumbed lamb cutlets fried, with orange sauce. Cotelettes d'agneau a la Morland. Fried lamb cutlets with truffle sauce. Cotelettes d'agneau a la Bobert. Fried lamb cutlets with brown onion sauce. Cotelettes d'agneau aux epmards. Fried lamb cutlets with spinach. Cotelettes d'agneau d la princesse Partly-fried plain lamb cutlets dipped in a thick white sauce, mingled with finely chopped parsley, shallots, mushrooms, ham, powdered sugar, lemon juice, yolk of eggs, and grated nutmeg ; when cold egged, crumbed, and fried, served with a puree of green peas. Cotelettes d'agneati a la superlative. Lamb cutlets prepared as above, served with a puree of spinach. Cotelettes d'agneau enpapillotes. Partly-broiled lamb cutlets wrapped in oiled paper with ends twisted in closely, baked in the oven, and served with demi-glace sauce. ENTREES : AGNEAU LAMB 185 Cotelettes d'agneau a la minute. Plain fried lamb cutlets, served with brown sauce. Cotelettes cVagneau aux concomhres. Broiled lamb cutlets with slightly fried cucumbers. Cotelettes d'agneau a la Villeroi. Broiled lamb cutlets, pressed, dipped in bechamel sauce, rolled in crushed vermicelli, egged, crumbed, and fried. Cotelettes d'agneau a la Sainte-Menehould. Lamb chops boned, and stuffed with a mixture of bechamel sauce, grated cheese, chopped shallots, mush- rooms, and parsley, fried in the oven, and served with Italienne sauce. Cotelettes d'agneau a la Maltaise. Fried lamb cutlets, served with Maltaise sauce, com- posed of veloute sauce, sherry wine, lemon and orange juice, and finely shred orange peel. Cotelettes d'agneau a la Cussy. Fried lamb cutlets, served with a slightly buttered veloute sauce, mingled with finely shred cooked ox- tongue and mushrooms.