Cassell's dictionary of cookery

Cutlets (a la Venitienne). — Chop .separately half a pint of mushrooms, two shallots, a little parsley, and a sprig of thyme. Mix them thoroughly and stew them for ten minutes over a small fire in a little butter, with a slice of fat bacon cut into dice. Sprinkle a little salt and pepper over two pounds of veal cutlets, put them into the saucepan, and cook them gently till quite tender. Add a large spoonful of sauce tournee. Draw the saucepan from the fire for a minute or two, then thicken the sauce with the well-beaten yolks of three eggs mixed with a little cream. The sauce must net boil after the eggs are added. Before serving, squeeze in the juice of a lemon. Time, one hour. Probable cost. Is. 2d. per pound. Sufficient for four or five persons. Cutlets (au Jambon), — Cutlets au jambon are cooked in the same way as Cutlets a la Chingara {see Cutlets, Veal, a la Chingara), with the exception of ham being substituted for the tongue. Cutlets of Lobster or Crab.— Minco verj- finely and pound in a moitar the flesh of a good-sized lobster or a crab, and season it -with salt and cayenne, whilst it is being pounded. Put two ounces of butter into a saucepan, and dredge very slowly into it two table-spoonfuls of flour ; let it remain over the fire till lightly browned, but do not let it bum. Add this butter to the pounded fish, together with half a pint of good stock. Stir the mixture over the fire till it is quite hot, then take it out in a table-spoon, and lay it on a large dish. When quite cold, make it up in the shape of mutton cutlets, brush these over witli beaten egg, strew finely-grated bread-crumbs over them, and fiy them in boiling lard or dripping till lightly browned. Stick a little bit of claw into each cutlet, and garnish the dish with parsley. If oysters are used, a bit of stick may be used instead of the claw. Time to fry, two or three minutes. Probable cost, one large lobster, Is. 6d. to 2s. 6d. Sufficient for a large dish. Cutlets, Lamb (a la Dauphine).— Cut two pounds of cutlets from the best end of the neck, shape them neatly, trim oft' the fat and skin, and leave about an inch of bone bare. Put a quarter of a pound of butter into a stewpan. Let it get quite hot, then fry the cutlets in it for a few minutes, but do not let the butter brown. Drain them, and let the butter cool ; mix with it the yolks of three eggs. Pass the cutlets through it until they are thickly covered. Strew bread-crumbs over them, and fry them once more. Dish them in a circle, with a puree of green peas in the middle of the dish. Time, half an hour. Probable cost. Is. per pound. Sufficient for four or five persons. Cutlets, Sauce for.— Put an ounce of butter into a saucepan, place it over a slow fire, and mix very gradually with it an ounce of tine flour. Let it brown slightly, then add enough boiling water to make it as thick as cream, season with salt and cayenne, and vaiy the flavour by the addition of finely-chopped, gherkins, mushroom or walnut pickle, fresh tomatoes, or tomato sauce, a minced shallot, and a glass of red wine, &c. &c. Time, a few minutes. Sufficient, a quarter of a pint of sauce for one pound of cutlets.