The new century cookery book

Cut the tomato into slices, allowing one neat slice for each cutlet. Peel and chop the shallots and fry a little in the butter wherein the cutlets were partially cooked, put in the tomato slices and broil a little, take up the tomatoes, place one slice on each cutlet, sprinkle over some parsley and a very little of the shallots. Wrap up each cutlet in a piece of caul, the ends of which may, if liked, be moistened with a little white of egg, egg and crumb them carefully and neatly, fry them in hot fat (lard is preferable) for about ten minutes, take up, drain, and dish up on a thin border of mashed potatoes. The dish may be garnished with macedoine of vegetables or green peas. Serve hot with brown, tomato (No. 271), or piquante (No. 241) sauce. Note. — The cutlets must be trimmed so as to remove all or nearly all the fat and skin. Instead of frying the cutlets in deep fat they can be placed in a well-buttered pan and be cooked in the oven, when about fifteen minutes should be allowed. 719. Côtelettes de Mouton à la Princesse. — Trim ten to twelve small mutton cutlets in the usual way, fry them a little in butter, lay between two baking-sheets to press ; when cold, cover one side of them with a thin layer of chicken forcemeat (No. 403), mixed with finely-minced mushrooms and truffles ; dip them in stiffly reduced Madere sauce (237a), set them on the ice to set the sauce quite firm on the cutlets, dip them in egg and crumbs, fry in clarified butter, strain on a cloth. Dish up in circular form, fill the centre of the dish with cooked asparagus points (mixed with a few fresh peas if desired), sauce round with Perigord sauce (No. 243), and serve. 720. Côtelettes de Mouton à la Provençale. — Prepare the cutlets as before, oil them slightly with salad oil (huile de Provence). Broil them on one side only, and put them on a dish to get cold. Season the cutlets with pepper and salt. Spread the cooked side thickly with puree a la Provengale (No. 358), cover with a mixture of bread-crumbs and grated Parmesan cheese. Put one ounce butter in a saute-pan, when hot lay in the cutlets raw side downwards, baste the surface with, oiled butter, and cook in a hot ENTRÉES CHAUDES DE VIANDES (HOT MEAT DISHES) 277 oven for ten minutes. Dish up in a circle, garnish the centre with small rounds of potatoes (pommes Parisienne) (No. 767), pour round some demi-glace (No. 237), and serve. 721. Côtelettes de Mouton à la Réforme ( Mutton Cutlets, Reform Style). — 6 to 8 neatly cut and trimmed mutton cutlets, a handful of fresh bread-crumbs, 1 tablespoonful finely -chopped ham, 1 slice of ham, 1 rate egg, 1 hard-boiled egg, 4 French gherkins, 1 truffle, 6 preserved mushrooms, a small carrot {cooked), 1 oz. lard, 2 oz. butter, seasoning , Reforme or pepper sauce {No.. 255).