The new century cookery book

Trim and pare the cutlets, season with pepper and salt, and cook them slightly in a saute-pan with the butter (they must only be partly cooked), and place them on a dish to cool. Pound the meat of the fowl in a mortar until smooth, then add the yolks of eggs, and a tablespoonful of sauce, mix well, season to taste, and rub this through a fine sieve. Chop the mushrooms finely, also peel and chop the shallots ; fry the latter a golden colour in the pan in which the cutlets were par-cooked ; then add the mushrooms, stir over the fire for a few seconds, and mix with the puree as above prepared. If found necessary, a tablespoonful of bread-crumbs and a tablespoonful of white sauce can be added to the puree. The seasoning above referred to should consist of salt, pepper, a tiny pinch of nutmeg, and a similar quantity of cayenne. Mask the cutlets completely with the puree or farce, brush them over carefully with beaten egg, and crumb all over. Fry a golden brown in hot fat, drain on a cloth or paper, dish up in a row or in a circle, pour a little demi-glace sauce round the base of the dish, and serve. 725. Filets de Mouton à la Tyrolienne. — About 3 lb. best end of a neck of mutton, 4 small even-sized tomatoes, 12 button onions, 1 tablespoonful of chopped parsley , 1 gill of sweet oil, \ gill Orleans vinegar, 1 minced shallot, 1 bay-leaf, a clove of garlic salt, 2 oz. ham, 1 gill demi-glace sauce (No. 237), 1 gill stock, 1 oz. butter, 1 egg, bread-crumbs, frying-fat. Remove the meat from the bones of the neck of mutton, cut it into eight nice fillets, trim off some of the fat, and lay them in a marinade for twelve hours. The marinade in this case consists of the oil, vinegar, shallot, bay-leaf, garlic, coarsely chopped parsley, and salt. It is advisable to turn the fillets from time to time. Cut the tomatoes in halves and squeeze out a little of the pulp. Peel the button onions, fry them a golden colour in the butter. When this is done pour off the butter. Add the stock, and let come to the boil quickly ; skim well, and braise in the oven until done ; the stock should, by the time the onions are done, be reduced so as to glaze them completely. Put the butter left from the onions in a saute-pan, place in the tomatoes, season with pepper and salt, and fry gently for a few minutes. Take out the fillets from the marinade, wipe dry with a cloth, egg and crumb them, and fry in hot fat to a golden ENTRÉES CHAUDES DE VIANDES (HOT MEAT DISHES) 219 brown. They must cook slowly, else they will not be clone by the time they are of the desired colour. Range the fillets neatly in a row in the centre of an oblong dish. Have ready the ham finely chopped and warmed in a little brown sauce, just sufficient to moisten. Put a dessertspoonful of the ham in each half of tomato, place a button onion on top of each. Pour the demi-glace sauce round the dish and serve. The demi-glace should be well reduced, and have a tablespoonful of the marinade incorporated during the process of reducing. 726. I* elites Timbales a la Meridionals (. Little Timbales, Meridionale Style). — f lb. lean mutton fillet, 2 tablespoonfuls Espagnole sauce (No. 236), 1 tablespoonful sherry or Madeira, 1 tablespoonful cream, 1 oz. butter, 2 eggs, 10 stuffed Spanish olives, \ gill well-reduced tomato sauce (No. 271), 1 gill demi-glace sauce (No. 237), pepper, salt, nutmeg.