Handbook of practical cookery

Talleyrand Cutlets. — Two pounds of fillet of veal, three ounces of butter, one dessert-spoonful of chopped parsley, one half dozen of mushrooms, one eschalot, one half ounce of flour, yolks of two eggs, one table-spoonful of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one half pint of white stock. Cut the veal into small equal ovals, and place them in a saute or very clean frying-pan, together with two ounces of butter. Over a slow fire cook the meat for five minutes, in order to whiten it, being careful to turn the pieces and not to let the butter brown. Draw the pan then from the fire, and sprinkle over the meat the chopped parsley, the mushrooms, and eschalot, which must also have been chopped ; and melting in a separate sauce-pan the remaining ounce of butter, stir into it the flour, add by degrees the stock, and bring all to the boil ; and the instant this is accomplished, pour all over the veal in the saute-pan, and leave all to cook for twenty minutes very slowly, turning the meat and the sauce-pan constantly while cooking, to prevent the meat discolouring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the sauce-pan and arranged upon a flat dish, and the cream and egg stirred into the sauce-pan with the sauce. The contents of the sauce-pan must not be allowed to boil after the yolks of egg are added, but as soon as the sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One quarter of a pound of macaroni, one half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one table-spoonful of catchup, one table-spoonful of Worcestershire sauce, two eggs, three gills of stock. The macaroni must first be well washed in cold water, then put into a sauce-pan, covered with cold water, put on the fire, and boiled for fifteen minutes. FILLET OP BEEF, WITH SAUCE HOLLANDAIS. 99 Now grease twelve deep cup-tins or ordinary tea-cups. When the macaroni is boiled, drain the water from it, and drying it lightly in a towel, cut it into inch lengths, and arrange these lengths upon end in the cup-tins. Chop the cold meat very finely, and putting it into a bowl, mix with it the bread crumbs, and season this with the pepper and salt, adding also a little of the Worcestershire sauce and half of the catchup. Drop in upon this the egg, together with a table-spoonful of the stock, and when the whole has been well mixed together, separate it into equal quantities ; put a portion into each of the cups, and press it snugly down upon the macaroni with the blade of a knife. Each tin or cup must be now covered with a small piece of kitchen-paper, and all placed in a shallow sauce-pan, in which there is boiling water sufficient to reach half way up their sides ; when the sauce-pan should be covered, and the timbales allowed to cook very slowly for one hour, boiling water being added from time to time to keep the quantity the same.