The Skilful Cook Part 28

_Method._--Plainly fry some mutton cutlets, coat one side of each cutlet with the _foie gras_, smoothing it with a knife dipped in hot water.

Lay a small piece of truffle on each cutlet and cover them with pigs'

caul.

Put them on a baking-sheet in a moderate oven for about a quarter of an hour.

Dish them on a border of mashed potatoes.

Pour brown sauce round them, and put a _macedoine_ of vegetables in the middle.

Epigrammes.

_Ingredients_--The rib part, which was sawn off the mutton cutlets.

Egg and bread-crumbs.

_Method._--Boil the mutton until the bones can be easily removed.

Press it, and, when cold, cut it into cutlets or other shapes.

Egg and bread-crumb twice, and fry in hot fat (345) in a frying-basket.

Dish on a border of mashed potatoes, and pour brown sauce round them.

Any cooked vegetables can be put in the centre for a garnish.

Chicken Croquettes.

_Ingredients_--2 oz. of cooked chicken.

1 oz. of cooked ham.

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

oz. of flour.

1 gill of stock.

gill of cream.

6 b.u.t.ton mushrooms.

A few drops of lemon juice.

Seasoning.

Pastry.

_Method._--Mince the chicken, ham, and mushrooms.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour.

Pour in the stock, and cook well.

Then add cream, lemon juice, and seasoning; lastly, the chicken, ham, and mushrooms.

Spread on a plate to cool.

Roll out some paste as thin as possible.

Cut into rounds.

Put a little of the mixture on each, and egg round the edges.

Fold them over, egg and bread-crumb the _croquettes_, and fry in a frying-basket in hot fat (_see_ French Frying).

Garnish with fried parsley.

Veal Cutlets a la Talleyrand.

_Ingredients_--7 or 8 veal cutlets.

1 oz. b.u.t.ter.

3 b.u.t.ton mushrooms, chopped.

1 small shalot, chopped.

A teaspoonful of chopped parsley.

The yolks of 2 eggs.

2 tablespoonfuls of cream.

A few drops of lemon juice.

1 gill of white sauce (_see_ Sauces).

Some mashed potatoes.

A few green peas.

Pepper and salt.

_Method._--Fry the cutlets in the b.u.t.ter, sprinkling the mushroom, shalot, and parsley under and over them.

When the cutlets are cooked, remove them from the pan and pour in the white sauce and cream.

Stir briskly over the fire.

Then add the yolks of the eggs; let them thicken in the sauce, but be careful not to curdle them.

Take the pan off the fire, and add the lemon juice and seasoning as required.

Dish the cutlets on a border of mashed potatoes.

Pour the sauce over them, and put a few nicely cooked peas, or other appropriate vegetables, in the middle.

Fillets of Beef a la Bearnaise.

_Ingredients_--7 or 8 nice little fillets.

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

Mashed potatoes.

pint of brown sauce (_see_ Sauces), or good gravy.