A guide to modern cookery

If they are to form part of a large garnish, cohered by means of a brown sauce, they are braised brown and glazed. If they stand as an adjunct to poached fowl, they may be either studded or left plain, and braised white. Apart from their two uses as principal and garnishing con- stituents, the undermentioned methods of preparation, explained in the various preceding series, may be applied to them; viz. :— Attereaux, Brochettes, Croustades, Paté chaud, Vol au vent, &c. ; 1380—SAUTE D’AGNEAU PRINTANIER Prepare the following garnish :—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or a l’anglaise if desired) ; three tablespoonfuls - of peas; the same quantity of French beans cut into lozengeform, and an equal quantity of small flageolet beans. The three last vegetables should be cooked 4a l’anglaise, and kept rather firm. Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening. This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and onehalf oz. of butter. Put the pieces of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce. Serve in a hot timbale. 1381—PILAW D’AGNEAU Proceed exactly as explained under ‘‘ Pilaw de Mouton”’ (No. 1354), only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater ten. derness of lamb’s meat. 1382—CURRIE D’AGNEAU Proceed as for ‘‘Currie de Mouton,”’ after duly allowing, as above, for the greater tenderness of the meat. PORK 1383—FRESH LEG OF PORK 1384—FRESH PORK FILLETS 1385—FRESH NECK OF PORK Relevés of fresh pork are only served at family and bourgeois meals. They are always roasts and allow of all the dry or fresh vegetable garnishes, as well as the vdrious vegetable purées, and the pastes, such as macaroni, noodles, polenta, gnochi, &c. I shall, therefore, give only a few recipes, and shall select Fresh Neck of Pork as the typical joint. 1386—FRESH NECK OF PORK A LA CHOUCROUTE Roast the neck of pork and withdraw it from the oven a few minutes before it is done. Keep it in the stove for an hour, that its cooking may be completed gently; but remember, that if a stove is not available, the cooking of the piece should be well finished in the oven; for pork is indigestible when it is not thoroughly well cooked. Meanwhile, prepare a garnish of sauerkraut (No. 2097), and, during the last hour of its cooking, sprinkle it frequently with the fat of the neck. Dish the neck; clear the sauerkraut of any superfluous fat, and set it round the piece of meat in spoonfuls; slightly pressing it in so doing. 1387—-FRESH NECK OF PORK WITH BRUSSELS SPROUTS Roast the neck of pork. Three-parts cook the Brussels sprouts; completely drain them, and put them round the piece of meat, that they may complete their cooking in its gravy and fat, being frequently basted the while. For this preparation it is well to roast the neck in an earthenware dish, in which it may be served with its garnish—a much better plan than that of transferring it to another dish. 1388—FRESH NECK OF PORK WITH RED CABBAGE A LA FLAMANDE Roast the neck of pork; dish it and surround it with a garnish of red cabbages, prepared a la Flamande (No. 2098). Sorinkle the garnish of vegetables with the gravy of the joint, three-parts cleared of grease. 1389—FRESH NECK OF PORK WITH STEWED APPLES