Lamb Cutlets a la Duchesse. — These are prepared in the
first instance, and are to be dipped in Duxelles sauce ; and
when this has become firmly set upon them, let them be
egged, crumbed, fried, and dished up on a vegetable border,
the centre to be garnished with a puree of green peas, on
a jardiniere, and some supreme sauce poured round the base.
Lamb Cutlets a la Ravissante. — Take some very small
but thick lamb cutlets, shape them nicely, the bone of each
very short, and stew them. Dip them into tomato aspic
jelly, and arrange them in a plain round mould in two
tiers, each cutlet overlapping the other, the first tier lying
one way, and the upper tier the other. Place a tumbler in
the centre, putting a weight in it to keep it in its place,
then fill up the mould with tomato jelly. Place on ice
when ready to turn out. Take out the weight, and fill
the tumbler with hot water for a second or two, then
dislodge it, and put the mould on ice for half an hour
longer, when it can be turned out. The centre should be
filled with a macedoine of peas, mixed with green mayon-
naise sauce. White chopped aspic and chervil leaves
should garnish the dish. The tomato aspic is made with
the strained juice of tomato, flavoured with a little cayenne
and shallot put into aspic jelly, and a few drops of cherry
red colouring.
Lamb Cutlets in Aspic. — Take the best end of a neck of
lamb, cut it, and trim it into small, neat cutlets. Season
with pepper and salt, place them in a stewpan, and
lightly fry them. Put them to press between two plates,
and when cold mask them over thickly with white sauce,
into which two tablespoonfuls of aspic and one of mint
sauce✪ Lamb Cutlets in Aspic have been mixed. Garnish each one with the hard
boiled white of egg cut into little star shapes. Dish up
in the form of a crown, with chopped aspic round, and
truffles cut into ball shapes arranged here and there. In
142
THE housewife's REFEREE
the centre put some cucumber, small, in the shape of peas,
which have been soaked in green mayonnaise sauce.
Larks, Croustade of. — Bone and stuff eighteen larks
with foie gras. Cook them in the oven, basting well with
Espagnole sauce. When cooked, have ready a croustade of
bread glazed with egg, and mount the larks on it in two
rows, one above the other, glazing them over with demi-
glaze. In the centre serve brown mushroom sauce, or a
macedoine of vegetables, or whole tomatoes. One of the
small cherry tomatoes put on the top of every other lark
makes a very pretty garnish.
Medallions a la Toxophilite. — Get some target moulds,
and in the outer circle place some aspic jelly, coloured
green ; put on ice, and when set put into the second circle
some chicken cream, mixed with aspic jelly. Put on ice,
and when set place in the third some truffle cream made
with truffle peelings mixed with aspic jelly. Place on ice as
before ; then mix some Parmesan cheese into a paste with
cream and aspic, and colour it blue, and repeat as before in
the fourth circle. For the fifth, have either lobster cream
or tomato aspic, with a little carmine added; proceed as
before, and in the centre place some hard-boiled yolk of egg ;
put on ice and then turn out and serve with salad and
chopped aspic. The target moulds can at present only be
procured through the authoress. Also the blue colouring.
Page 98 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lamb Cutlets a la Duchesse. — These are prepared in the first instance, and are to be dipped in Duxelles sauce ; and when this has become firmly set upon them, let them be egged, crumbed, fried, and dished up on a vegetable border, the centre to be garnished with a puree of green peas, on a jardiniere, and some supreme sauce poured round the base.
Lamb Cutlets a la Ravissante. — Take some very small but thick lamb cutlets, shape them nicely, the bone of each very short, and stew them. Dip them into tomato aspic jelly, and arrange them in a plain round mould in two tiers, each cutlet overlapping the other, the first tier lying one way, and the upper tier the other. Place a tumbler in the centre, putting a weight in it to keep it in its place, then fill up the mould with tomato jelly. Place on ice when ready to turn out. Take out the weight, and fill the tumbler with hot water for a second or two, then dislodge it, and put the mould on ice for half an hour longer, when it can be turned out. The centre should be filled with a macedoine of peas, mixed with green mayonnaise sauce. White chopped aspic and chervil leaves should garnish the dish. The tomato aspic is made with the strained juice of tomato, flavoured with a little cayenne and shallot put into aspic jelly, and a few drops of cherry red colouring.
Lamb Cutlets in Aspic. — Take the best end of a neck of lamb, cut it, and trim it into small, neat cutlets. Season with pepper and salt, place them in a stewpan, and lightly fry them. Put them to press between two plates, and when cold mask them over thickly with white sauce, into which two tablespoonfuls of aspic and one of mint sauce have been mixed. Garnish each one with the hard boiled white of egg cut into little star shapes. Dish up in the form of a crown, with chopped aspic round, and truffles cut into ball shapes arranged here and there. In the centre put some cucumber, small, in the shape of peas, which have been soaked in green mayonnaise sauce.
Larks, Croustade of. — Bone and stuff eighteen larks with foie gras. Cook them in the oven, basting well with Espagnole sauce. When cooked, have ready a croustade of bread glazed with egg, and mount the larks on it in two rows, one above the other, glazing them over with demiglaze. In the centre serve brown mushroom sauce, or a macedoine of vegetables, or whole tomatoes. One of the small cherry tomatoes put on the top of every other lark makes a very pretty garnish.
Medallions a la Toxophilite. — Get some target moulds, and in the outer circle place some aspic jelly, coloured green ; put on ice, and when set put into the second circle some chicken cream, mixed with aspic jelly. Put on ice, and when set place in the third some truffle cream made with truffle peelings mixed with aspic jelly. Place on ice as before ; then mix some Parmesan cheese into a paste with cream and aspic, and colour it blue, and repeat as before in the fourth circle. For the fifth, have either lobster cream or tomato aspic, with a little carmine added; proceed as before, and in the centre place some hard-boiled yolk of egg ; put on ice and then turn out and serve with salad and chopped aspic. The target moulds can at present only be procured through the authoress. Also the blue colouring.
Records on this page
Lamb Cutlets in Aspic