Cookery for every household

To Finish. — Take a plain mould and line it entirely with the skins from the aubergines, putting the dark side next the mould. No butter is required, as the skins are already greasy. Fill up with the mixture and cover over with any superfluous length of skin. Cover with greased paper, and cook in the oven with a little water round the mould until the mixture is thoroughly cooked about 35 minutes. When ready, turn out and serve with thin tomato sauce poured round. Serve plainly boiled rice separately. Sufficient for 5 or 6 persons. 1090. Cutlets of Veal with Spinach (Cdtes de Veau aux Epinards) 4 or 5 veal cutlets. A little butter. Seasoning. A crouton of bread. Cooked spinach. Sauce Madere or Bordelaise. Choose the cutlets from the best end of the neck, with a bone in each, and trim them in the same way as directed for Mutton Cutlets (see p. 229). Season them with pepper and salt, and dip them in salad oil or melted butter. Then broil or grill them until thoroughly cooked, and place a paper frill on the bone of each. Have ready some nicely cooked spinach, and pile it up on a round crouton of fried bread in the centre of a dish. Place the veal cutlets round, and serve Sauce Madere or Bordelaise separately. Notes. — The cutlets may be egged and breadcrumbed and fried, if preferred. A small quantity of finely chopped lemon rind and powdered herbs should be mixed with the bread-crumbs. Sufficient for 4 or 5 persons. Cutlets of Veal with Spinach Escalopes and Grenadins of Veal These are small fleshy pieces of veal cut from the fillet or cushion. They may be made either round or oval in shape. An escalope is usually cut rather thin, then egged and bread-crumbed and grilled or sauted in butter. A grenadin is cut thicker than an escalope, and is generally larded and braised. Both may be served with a variety of sauces and garnishes. 1091. Escalopes de Veau aux Champignons 1 lb. fillet of veal. Egg and bread-crumbs. Chopped ham. Lemon rind. Seasoning. Croutons of bread. Savoury butter. Ragout of mushrooms. Sauce demi-glacc. To Prepare the Veal. — Slice the veal and beat it out with a wet cutlet bat to § inch in thickness. Cut small round cutlets or escalopes from this, from to 3 inches in diameter. Season these with pepper and salt, brush them over with beaten egg and toss in fine bread-crumbs, with which a little finely chopped ham and grated lemon rind have been mixed. Re-shape the escalopes, making them as smooth and neat as possible. Fry them in butter until a golden brown colour on both sides, and thoroughly cooked. Drain on kitchen paper until free from grease. Sauce and Garnish. — Prepare as many fried croutons of bread as there are escalopes, and coat them with some anchovy, shrimp, or other savoury butter. Have ready also a ragout of mushrooms (Recipe 516) or some nicely -grilled mushrooms and some sauce demi-glace. To Serve. — Place the escalopes on the top of the croutons of bread, and decorate them with some of the same savoury butter put through a little paper cornet. Arrange these in a circle on a hot dish, put the mushrooms in the centre and pour the sauce round. Sufficient for 4 or 5 persons. 1092. Escalopes de Veau a la Talleyrand 1 lb. fillet of veal. 6 or 8 button mushrooms. 2 shallots. 1 table-sp. chopped parsley. 1 gill white sauce.