854. Mutton Cutlets Braized, With Puree Of Artichokes

These are prepared exactly as for Soubise, and when dished up should be garnished with a puree of artichokes (No. 117); pour a little Bechamel sauce, or some half glaze round their base, and serve.

855. Mutton Cutlets Braized, A La Chipolata

Prepare and dish up these in the same manner as the foregoing ; garnish them with a Chipolata ragout (No. 190), and serve.

856. Mutton Cutlets Braized, A La Pompadour

These must be prepared, in the first instance, nearly in the same manner as the Soubise cutlets, except that, instead of the larding, they must be studded with red tongue and black truffles; when the cut-lets, after being braized, have been trimmed, mask each of them with a coating of reduced Soubise sauce (No. 119); and when this has become firmly set, by cooling on the cutlets, dip them separately in three whole eggs, seasoned with a little salt, and beaten up for the purpose, and afterward bread-crumb them; flatten the bread-crumbs on smoothly with the blade of a knife, put the cutlets carefully away on a dish in a cool place until within twenty minutes of dinner-time. The cutlets must then be placed in rows, on the wire lining of a deep frying-pan ; when the hog's-lard is sufficiently hot for the purpose, immerse the cutlets in it, and fry them of a deep yellow color; then drain them on a napkin, or a sheet of paper, in order to absorb all the grease, and dish them up in a close circle upon a vegetable border. Fill the centre with a Macedoine of vegetables (No. 143), pour some half glaze round the base, and serve.

857. Mutton Cutlets Braized, A La Provencale

Braize and trim the cutlets as in the foregoing case; except that in the present instance the cutlets must be left plain, omitting altogether the larding or studding. While the cutlets are being braized, set about making the following preparation : - Cut three Portugal onions into very small dice, parboil these in water, drain them on a sieve, and then place them in a small stewpan, with 1 oz. of fresh butter, the same quantity of glaze, a little mignionette pepper and salt, and some grated nutmeg; set the lid on the stewpan, and place the onions on a very slow fire, to be thoroughly stewed, without acquiring any color. Next, add a gravy-spoonful of white sauce, a little grated garlic, on the point of a knife, and stir the whole on the fire until reduced to a paste; then add the yolks of three eggs, and a little lemon-juice; mix well together, and use this preparation to cover the surface of one side only of the cutlets; shake a rather thick coating of bread-crumbs and grated Parmesan cheese, in equal proportions, over this, and then place the cutlets in a sauta-pan containing a little half glaze. About twenty minutes before sending to table, put the cutlets in the oven to be warmed through, pass the red-hot salamander over them, to give them a deep yellow color, mash them with thin glaze, and dish them up; then pour some Provencale sauce (No. 25) under them, and serve.

858. Mutton Cutlets Braized, A La Russe

Cut twelve" thick cutlets, as directed in the first article of this section; insert eight strips of lean ham through the lean part, in a circular form; prepare them for braizing in the usual way, and in addition to the customary complement of vegetables and seasoning, add two cloves of garlic and a couple of capsicums ; moisten with a pint of Madeira and a quart of good stock; set the cutlets to braize for an hour and a half, on a very slow fire, and when nearly done remove them from the fire, that they may partially cool in their own liquor; and then put them in press between two dishes. When the cutlets are cold, trim them neatly, and cover one side only with a rather-thick coating1 of the following preparation: - Clean two large sticks of horse-radish, and grate them; put this into a small stewpan with a small pat of butter, two table-spoonfuls of French vinegar, a pinch of mignionette pepper, a little grated nutmeg, and a tea-spoonful of sugar; put the lid on, and set the whole to stew very gently for twenty minutes on a very slow fire; then add two gravy-spoonfuls of Veloute sauce, boil the whole well together for ten minutes, mix with this sauce the yolks of four eggs, and a small piece of glaze, and use this preparation as directed above.

Next, mask the coated side of the cutlets with a paste-brush dipped in some white of egg that has been beaten up, and sprinkle this surface over with very fine bread-crumbs, previously fried of a light color, with a little butter: place the cutlets in neat order in a sauta-pan, with a little half glaze, and a quarter of an hour before sending to table, put them in the oven to be warmed through, without allowing them to acquire any more color; dish them up with a very small paper ruffle on the bone of each cutlet, pour some half glaze (made with their own liquor, previously strained, divested of all grease, and afterward boiled down) under them, and serve.

Note. - Mutton cutlets, when braized according to any of the foregoing directions, may be served with all sorts of dressed vegetables, such as stewed peas, asparagus-peas, French-beans, broad-beans, Macedoine of vegetables, Jardiniere, braized lettuces, etc, and also with all kinds of purees of vegetables : for making which, see those articles.