Sauce For Cutlets A L'ecossaise

Take a pint of reduced Espagnol sauce (vol. i.), one tablespoonful of tamarinds, a dessertspoonful of red currant jelly, a few drops of carmine, two chopped eschalots, a tea-spoonful of Marshall's Curry Powder, the strained juice of two lemons, and a dust of coralline pepper; boil altogether for ten minutes, tammy, reboil, and use perfectly hot.

Mutton Outlets A La Lucine Cotelettes De Mouton A La Lucine

Take the best end of a neck of mutton and cut from it some nice neat cutlets, remove all the unnecessary skin and fat from them, bat them out with a cold wet chopping-knife, season them with salt and coralline pepper, steep them in a little salad oil, and put them into a stewpan that is sprinkled with a little salad oil or butter; add two sliced onions, one carrot, one turnip, one leek, a bunch of herbs (thyme, parsley, bayleaf), and a few black and white peppercorns; put some little thin pieces of fat bacon that are cut the same size and shape as the cutlets on the top of each cutlet, place the cover on the pan and fry the contents over a quick fire for fifteen to twenty minutes; then sprinkle over the cutlets a wineglassful of sherry, a quarter of a pint of mushroom gravy, and one ounce of glaze. Place the stewpan again on the stove or in the oven, and let the cutlets simmer for about three-quarters of an hour; then take up, strain the liquor in which they were cooked, remove the fat from it and add to it half a pint of Lucine sauce, and keep hot ready for use. Brush the cutlets, over with a little warm glaze, dish them up on a bed of spinach that is arranged straight down an entree dish by means of a forcing bag and large rose pipe, and serve, with the sauce round the base, for an entree for dinner or luncheon.

Outlets Of Mutton A La Maintenon - Cotelettes De Mouton A La Maintenon

Take a piece of the best end of neck of mutton, take off all the unnecessary fat and cut the neck into neat cutlets; bat them out with a cold wet chopping-knife, season them with a little of Marshall's Coralline Pepper, salt, finely-chopped raw green parsley, bayleaf, thyme, eschalot, lean cooked ham or tongue, and fresh mushrooms that have been washed, pressed from the water, and finely chopped; then dip each cutlet first into whole raw beaten-up egg, then into freshly-made white breadcrumbs, and fry the cutlets in clean boiling fat till a nice golden colour. Then take them up, drain them, dish them up on a border of potato (vol. i.), and serve with a puree of mushrooms (vol. i.) in the centre, and Espagnol sauce (vol. i.) round the base. Serve for an entree for dinner or luncheon very hot. Lamb and venison can be prepared in the same way.

Mutton Cutlets A La Montpensier Cotelettes De Mouton A La Montpensier

Take the best end of a neck of mutton, cut it into neat cutlets, trim and free them from skin and all unnecessary fat, bat them out with a cold wet chopping-knife, place them in a Stewpan on two ounces of sliced fat and lean raw bacon, one ounce of butter, two sliced onions, two tomatoes, a bunch of herbs, bayleaf, parsley, thyme, two or three strips of celery, one leek, one carrot, one turnip, all finely sliced, one sliced lemon, and a saltspoonful of Marshall's Coralline Pepper; sprinkle on the top a little finely-shredded lean raw ham or bacon cut about an inch long, cover with a well-buttered paper, place the cover on the pan and fry the contents over a moderate fire for about fifteen minutes. Then take the cutlets up carefully, place them on a plate, and add to the liquor two wineglassfuls of sherry, one ounce of Marshall's Creme de Riz. and one pint of thin Brown sauce (vol. i.); bring to the boil, stirring the whole time; replace the cutlets, cover with the paper again, place the cover on the pan and simmer the contents for about three-quarters of an hour, taking care that the sauce does not burn, and occasionally add a table-spoonful of mushroom gravy or stock; when the cutlets are tender take them up with a palette knife or two forks, keep them hot over boiling water between two plates. Remove the herbs and fat from the top of the sauce and rub it through the tammy; reboil it, and pour round the cutlets, after they are brushed over with a little warm glaze and sprinkled with a few slices of thinly-cut truffle, and dished straight down the dish on a puree of potatoes that has been arranged with a forcing bag and large rose pipe; serve very hot for dinner or luncheon.