(2273). Teal Cutlets, Pogarski (Cotelettes De Veau Pogarski)

Chop up one pound of fillet of veal free of all sinews, mix it in with ten ounces of butter, two ounces .of bread-crumbs, half an ounce of salt, and nutmeg; roll about three ounces of this on a table, besprinkle with rice flour and shape them into the form of cutlets; dip in beaten eggs, roll in bread-crumbs and fry in clarified butter; glaze each cutlet over with a brush and dress them in a circle with paper favor frills (No. 10) on the ends. Garnish with fried potatoes cut in five-eighths inch balls and serve separately a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413).

(2274). Cutlets Of Young Hare A La Favorite (Cotelettes De Levraut A La Favorite)

Take both fillet and minion fillets, suppress the sinews and cut the meat lengthwise in two or three pieces; flatten and pare into half hearts, salt and lay them on a buttered baking sheet; bend them all to the right and give them the shape of a cutlet. Cut each minion fillet in three equal pieces, streak them on their length with truffles and place on the outside edge of the cutlets, cover over with bards of fat pork or else melted butter and cook in a brisk oven; drain and decorate with fancy favor frills (No. 10). Lay these cutlets on bread-crumb croutons cut the same size. dressing them in a circle, and fill the center with a stew composed of quenelles made with the leg and shoulder meats, truffles, mushrooms and espagnole sauce (No. 414), well reduced and beaten with some fumet (No. 397) made of the hare's carcasses and bones; serve more of this sauce apart at the same time.

(2275). Young Rabbit Cutlets A La Previllot (Cotelettes De Lapereaux A La Previllot)

Take four very tender young rabbits, remove the hind part of them and cut them in two lengthways through the center, bone the thighs leaving on the leg bone: remove all the sinews, then season and stuff them with godiveau of rabbit (No. 84), made with the minion fillets and fillets, mixing into it some cooked fine herbs (No. 385); sew them up and shape them into cutlets, stiffen and color these lightly in butter on both sides, then set them under a light weight and when cold pull out the threads and pare them all alike into cutlet form: dip them in egg and bread-crumbs. Prepare a fumet (No. 397) with the rabbit parings; when ready to serve have some hot clarified butter in a sautoir, put in the cutlets and cook to a fine color; drain, wipe and trim the handles, dress and pour around a Previllot salpicon (No. 749), and serve the fumet separately, reduced with a little espagnole (No. 414).