736. Cotelettes de Mouton a la Choiseul. — Mutton cutlets spread over with veal forcemeat, mixed with fine herbs and chopped mush- rooms, wrapped in pigs’ caul or lambs’ leaf-fat, dipped in oiled butter, rolled in fresh bread-crumbs, and fried. Serve with suitable sauce. 737. Cotelettes de Mouton a la Dreux. — Grilled mutton cutlets garnished with coarsely minced fried lean bacon, tongue and gherkins, dished up in a circle with mashed potatoes in centre. Sauce : Demi- glace (No. 237) or other thin brown sauce. 738. Cotelettes de Mouton a l’ltalienne — Mutton cutlets steeped in a mixture of salad oil, lemon-juice, and chopped savoury herbs, crumbed in finely-chopped mushrooms, parsley, shallots, lemon-rind, powdered mace and bread-crumbs, fried in clarified butter, and served with Italian sauce (No. 239) (use herbs and spices judiciously). . 739. Cotelettes de Mouton a la Madras. — Mutton cutlets egged and crumbed in fresh bread-crumbs mixed with finely chopped tongue and ham fried in deep fat. Garnished with mixed pickles cut into Julienne shreds, and served with a mild curry sauce. 740. Cotelettes de Mouton a la Maintenon.— Mutton cutlets split open, filled with a stuffing of chopped mushrooms, parsley, shallots and chicken forcemeat, slightly broiled and afterwards baked in the 282 THE NEW CENTURY COOKERY BOOK oven. Dressed alternately with heart shapes of tongue and ham, and served with Italian sauce (No. 239). 741. Cotelettes de Mouton a la Milanaise. — Grilled mutton cutlets dressed in the centre of a rice border, the rice being stewed with tomato puree and flavoured with Parmesan cheese. Demi-glace sauce (No. 237) is served round the cutlets. 742. Coteletes de Mouton a la Nelson. — Par-broiled mutton cutlets, covered when cold and pressed with chicken forcemeat, onion puree, and grated cheese, baked in the oven, served with demi-glace sauce (No. 237). 743. Cotelettes de Mouton a la Soyer.— Par-broiled mutton cutlets, or small chops neatly trimmed and seasoned, sprinkled with finely chopped parsley, shallots, and savoury herbs. They are then fried in butter, dished up and served with maitre d’hotel butter (No. 394), flavoured with a suspicion of garlic. 744. Cotelettes de Mouton a la Vicomtesse. —Mutton cutlets, grilled and pressed, then immersed in a well-reduced Madere sauce (No. 237a), egged, crumbed and fried. Dished up in a circle with a mixture of spring vegetables in centre and served with demi-glace sauce (No. 237). 745. Epaule de Mouton a la Saiute-Menehould. —Shoulder of mutton braised with carrots, turnips, bacon and savoury herbs, when done cut into slices, dished up, covered with brown sauce, sprinkled over with bread-crumbs, and small pieces of butter, browned in a hot oven or under a salamander. 746. Escalopes de Mouton a la Chipolata. Fried crumbed mutton fillets or collops, cut from the chump ends of loins of mutton, gar- nished with braised chestnuts, carrots, turnips, and small onions, pieces of fried sausages, and fried potato croquettes. 747. Filet de Mouton a la Gascogne. — Boned piece of lean mutton (loin or neck) larded with anchovy fillets, braised and served with a brown sauce, flavoured with a suspicion of garlic. 748. Hachis de Mouton a l’Ecossaise.- -Hashed mutton laid in a pie- dish, covered with bechamel sauce (No. 202), a thin layer of mashed potatoes, and bread-crumbs. Baked in a hot oven.

AI-modernized reading of the original text

736. Cotelettes de Mouton a la Choiseul. — Mutton cutlets spread over with veal forcemeat, mixed with fine herbs and chopped mushrooms, wrapped in pigs’ caul or lambs’ leaf-fat, dipped in oiled butter, rolled in fresh bread-crumbs, and fried. Serve with suitable sauce. 737. Cotelettes de Mouton a la Dreux. — Grilled mutton cutlets garnished with coarsely minced fried lean bacon, tongue and gherkins, dished up in a circle with mashed potatoes in centre. Sauce : Demiglace (No. 237) or other thin brown sauce. 738. Cotelettes de Mouton a l’ltalienne — Mutton cutlets steeped in a mixture of salad oil, lemon-juice, and chopped savoury herbs, crumbed in finely-chopped mushrooms, parsley, shallots, lemon-rind, powdered mace and bread-crumbs, fried in clarified butter, and served with Italian sauce (No. 239) (use herbs and spices judiciously). . 739. Cotelettes de Mouton a la Madras. — Mutton cutlets egged and crumbed in fresh bread-crumbs mixed with finely chopped tongue and ham fried in deep fat. Garnished with mixed pickles cut into Julienne shreds, and served with a mild curry sauce. 740. Cotelettes de Mouton a la Maintenon.— Mutton cutlets split open, filled with a stuffing of chopped mushrooms, parsley, shallots and chicken forcemeat, slightly broiled and afterwards baked in the oven. Dressed alternately with heart shapes of tongue and ham, and served with Italian sauce (No. 239). 741. Cotelettes de Mouton a la Milanaise. — Grilled mutton cutlets dressed in the centre of a rice border, the rice being stewed with tomato puree and flavoured with Parmesan cheese. Demi-glace sauce (No. 237) is served round the cutlets. 742. Cotelettes de Mouton a la Nelson. — Par-broiled mutton cutlets, covered when cold and pressed with chicken forcemeat, onion puree, and grated cheese, baked in the oven, served with demi-glace sauce (No. 237). 743. Cotelettes de Mouton a la Soyer.— Par-broiled mutton cutlets, or small chops neatly trimmed and seasoned, sprinkled with finely chopped parsley, shallots, and savoury herbs. They are then fried in butter, dished up and served with maitre d’hotel butter (No. 394), flavoured with a suspicion of garlic. 744. Cotelettes de Mouton a la Vicomtesse. —Mutton cutlets, grilled and pressed, then immersed in a well-reduced Madere sauce (No. 237a), egged, crumbed and fried. Dished up in a circle with a mixture of spring vegetables in centre and served with demi-glace sauce (No. 237). 745. Epaule de Mouton a la Saiute-Menehould. —Shoulder of mutton braised with carrots, turnips, bacon and savoury herbs, when done cut into slices, dished up, covered with brown sauce, sprinkled over with bread-crumbs, and small pieces of butter, browned in a hot oven or under a salamander. 746. Escalopes de Mouton a la Chipolata. Fried crumbed mutton fillets or collops, cut from the chump ends of loins of mutton, garnished with braised chestnuts, carrots, turnips, and small onions, pieces of fried sausages, and fried potato croquettes. 747. Filet de Mouton a la Gascogne. — Boned piece of lean mutton (loin or neck) larded with anchovy fillets, braised and served with a brown sauce, flavoured with a suspicion of garlic. 748. Hachis de Mouton a l’Ecossaise.- -Hashed mutton laid in a piedish, covered with bechamel sauce (No. 202), a thin layer of mashed potatoes, and bread-crumbs. Baked in a hot oven.

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