The Skilful Cook Part 27

1 egg.

A little gravy and mushroom catsup.

_Method._--Mince the beef finely, and moisten it with a little nice gravy.

Add the onion to it, and season nicely with catsup.

Mix the mashed potatoes with plenty of b.u.t.ter, and the egg well beaten, pepper and salt.

Place the mince in greased scallop sh.e.l.ls, and cover with the potatoes.

Bake in a quick oven until lightly browned.

When economy has to be studied, leave out the eggs and subst.i.tute clarified dripping for the b.u.t.ter. The mixture can be baked in a pie-dish, if more convenient.

Cold Beef Olives.

_Ingredients_--Some cold roast beef.

Some veal forcemeat, omitting the suet.

Some gravy.

Flour.

Pepper and salt.

Some mashed potatoes.

_Method._--Take slices of cold beef, and cut them into strips 1 inches in width.

Lay on each a little veal stuffing; roll them round it, and tie them with string.

Put them into a stewpan close together; pour the gravy over them, and simmer them gently for ten minutes.

Dish them on a border of mashed potatoes.

Thicken the gravy with a little flour, and pour it over them.

ENTReES.

Quenelles of Veal.

_Ingredients_--1 lb. of fillet of veal.

1 oz. of b.u.t.ter.

2 oz. of flour.

1 gill of water.

A few drops of lemon juice.

2 eggs.

Seasoning.

_Method._--Sc.r.a.pe the veal finely.

Melt the b.u.t.ter in a saucepan; mix in the flour.

Then add the water and cook well.

Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly.

Then rub through a wire sieve.

Shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water.

Poach them gently in a greased frying-pan, or _saute_ pan, for ten minutes.

Dish them on a border of mashed potatoes, and pour white sauce over them.

Garnish with chopped truffle and ham.

Cooked green peas, mushrooms, or other vegetables, may be placed in the centre.

Mutton Cutlets a la Macedoine.

_Ingredients_--Part of best end of neck of mutton.

1 egg.

Bread-crumbs.

3 oz. of clarified b.u.t.ter.

Seasoning.

_Method._--Saw off the chine bone, and the ends of the rib bones, leaving the cutlet bone three inches in length.

Cut the cutlets with a bone to each, and beat them with a cutlet bat to about half an inch in thickness.

Trim them, and leave half an inch of the rib bone bare.

Season, egg and bread-crumb, and fry in clarified b.u.t.ter in a _saute_ pan for five or seven minutes.

Dish on a border of mashed potatoes, put a _macedoine_ of vegetables in the centre, and pour brown sauce round them.

Mutton Cutlets a la Rachel.

_Ingredients_--Some mutton cutlets.

_Foie gras._ Brown sauce.

_Macedoine_ of vegetables.

Mashed potatoes.

Truffle.

Pigs' caul.