Cookery for every household

To Prepare the Garnish. — Prepare 6 or 8 mushrooms, and trim them to an equal size. Place them on a greased tin, sprinkle them with pepper, salt, and a few drops of lemon juice, cover them with greased paper, and bake in a moderate oven from 10 to 12 minutes. Have ready some nicely cooked green peas, and fill up the mushrooms with them. To Serve. — Arrange a potato border (see Recipe 543) on a hot entree dish, place the fillets of mutton, when they are cooked, along the top of this, pour Madeira sauce (Recipe 726) round and garnish with the mushrooms. Sufficient for 5 or 6 persons. 1088. Lamb’s Sweetbread in Cases (Ris d'Agneau en Caisses) 6 to 8 oz. cooked sweetbread. 2 table-sps. chopped ham or tongue. 1 dessert-sp. chopped parsley. Grated lemon rind. 1 table-sp. chopped mushrooms. Seasoning. White chaudfroid sauce. Aspic jelly. 1 truffle. Salad. Break the sweetbread into small pieces and add to it the chopped ham, mushrooms, parsley, and a little grated lemon rind. Mix well together and season to taste with cayenne pepper, salt, and a pinch of nutmeg. Moisten with one or two tablespoonfuls of white chaudfroid sauce (Recipe 713), and set the mixture in a cool place for half an hour or so. Then take some small paper cases (cutletshaped ones are best), and put a spoonful of the Lamb’s Sweetbread in Cases mixture into each, smooth over and put some more of the sauce in a lukewarm condition on the top. Cool again, decorate with truffle or other garnish to taste, and coat lightly with aspic jelly. When quite set, stick a little skewer cutlet frill into the narrow end of each and arrange the cases neatly on an entree dish with some pretty green salad in the centre. Note. — If the fancy shaped pieces of truffle are cut first, the trimmings may be chopped and added to the mixture. Sufficient for 6 or 7 persons. 1089. Moussaka a la Turque 4 aubergines or egg plants. J lb. cooked mutton. 1 onion. I oz. butter. 1 tea-sp. chopped parsley A little stock or gravy. 1 table-sp. tomato puree 2 or 3 eggs. Seasoning. Tomato sauce. First Prepare the Aubergines. — Trim off the stalks and the hard part from the ends, and split them in two lengthwise. Then, with a small pointed knife, ease the centre part away from the skin to the depth of about half an inch, and score the inside across several times. Now sprinkle the aubergines with salt and, if time permits, let them stand half an hour to allow the water to exude. Wipe them dry and fry them in boiling fat, until the insides are cooked. Then drain them, remove all the inside part and chop it finely, and reserve the skins. To Make the Mixture. — Take some well-cooked and nicely-flavoured mutton, trim it, pass it through a mincing machine, and then weigh it. Put it into a basin and add to it the onion finely minced and cooked for a few minutes in butter, the chopped parsley, the inside part of the aubergines and seasoning to taste. Mix well and moisten with the eggs well beaten, the tomato puree or sauce, and a little stock or gravy.