paste and parsley ; moisten with a few drops of
bechamel sauce, put on a plate and let cool. Spread
one side of the fillets with this mixture, roll up the fillets,
shape them well and tie up with some cotton, place
them in a buttered saute-pan, sprinkle over with a few
drops of lemon juice and the wine, season with pepper
and salt, cover with a buttered paper, and cook slowly in
the oven for about fifteen minutes. Set them on a baking-
sheet and let them get quite cold. Put the bechamel
sauce with about a gill of aspic in the saute-pan con-
taining the fish liquor, stir over the fire and reduce
a little, and strain through a tammy, Trim the fillets
neatly, and cut them in twos cross ways. Mask the
moulds with a coatmg of aspic jelly. Ornament the
bottoms with small slices of truffles to represent the
nails, &c. Cover with a layer of the prepared chaud-
froid sauce ; when nearly set put in each mould half a
fillet ; cover well with chaudfroid sauce ; set this again,
and fill up with more sauce, finishing with a thin coating
of aspic. Put them on the ice till set. Turn out on a
dish, place them in border shape, put a little salad
in the centre and garnish with fancifully-cut pieces
of aspic and parsley.
374. Cotelettes d'Agneau a la Danzig. — Best end of
a neck of lamb, 2 oz. butter, 1 trufiie, hard-boiled
white of eggy 1 oz. tongue, 1 tin foie gras, ^ pint
white chaudfroid sauce, seasoning, 2 handfuls cooked
peas, 1^ gill aspic jelly, No. 225, 2 tomatoes, mayon-
naise sauce, No. 212, 1 tablespoonful cream. Season-
ing, vegetable macedoine.
Trim and pare the neck neatly, cut it into small
cutlets, season with pepper and salt, and boil in a saute-
pan with butter ; when done, put under press until cold.
Pound the foie gras in a mortar, add the cream and a
little white sauce, moisten with sufficient aspic to make
it set ; then rub through a fine sieve and mix with a
little finely-chopped truffle. Trim the cutlets, cover
them completely with the farce just prepared. Allow
the farce to set, then mask well with chaudfroid sauce
COLD ENTBEES AND SECOND COURSE DISHES. 487
previously mixed with enough green pea puree to give it
a greenish tint (a little spinach greening may be added
if necessary). Ornament one side of each cutlet with
some fancifully-cut pieces of truffle and hard-boiled
white of egg, the garnish to be set with aspic jelly ; when
set, dip each cutlet in half-set aspic. Have ready a
small border mould filled with a macedoine of vegetables
neatly set in aspic ; dish the cutlets on the border.
Prepare a salad seasoned with mayonnaise composed of
tomatoes, green peas, and macedoine of vegetables ; fill
the centre with this and serve.
375. Chaudfroid de Cotelettes d'Agneau. — 1 best
end of neck of lamb, J carrot, ^ turnip, 1 onion, 1 small
bunch of herbs, No. 3, ^- pint stock, 1 glass sherry, -^
pint aspic, 4 leaves French gelatine, ^ gill cream, 1 gill
Veloute or bechamel sauce. No. 167, ^ gill tomato
puree, salt, pepper, salad for centre.
Page 203
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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paste and parsley ; moisten with a few drops of
bechamel sauce, put on a plate and let cool. Spread
one side of the fillets with this mixture, roll up the fillets,
shape them well and tie up with some cotton, place
them in a buttered saute-pan, sprinkle over with a few
drops of lemon juice and the wine, season with pepper
and salt, cover with a buttered paper, and cook slowly in
the oven for about fifteen minutes. Set them on a baking-
sheet and let them get quite cold. Put the bechamel
sauce with about a gill of aspic in the saute-pan con-
taining the fish liquor, stir over the fire and reduce
a little, and strain through a tammy, Trim the fillets
neatly, and cut them in twos cross ways. Mask the
moulds with a coatmg of aspic jelly. Ornament the
bottoms with small slices of truffles to represent the
nails, &c. Cover with a layer of the prepared chaud-
froid sauce ; when nearly set put in each mould half a
fillet ; cover well with chaudfroid sauce ; set this again,
and fill up with more sauce, finishing with a thin coating
of aspic. Put them on the ice till set. Turn out on a
dish, place them in border shape, put a little salad
in the centre and garnish with fancifully-cut pieces
of aspic and parsley.
374. Cotelettes d'Agneau a la Danzig. — Best end of
a neck of lamb, 2 oz. butter, 1 trufiie, hard-boiled
white of eggy 1 oz. tongue, 1 tin foie gras, ^ pint
white chaudfroid sauce, seasoning, 2 handfuls cooked
peas, 1^ gill aspic jelly, No. 225, 2 tomatoes, mayon-
naise sauce, No. 212, 1 tablespoonful cream. Season-
ing, vegetable macedoine.
Trim and pare the neck neatly, cut it into small
cutlets, season with pepper and salt, and boil in a saute-
pan with butter ; when done, put under press until cold.
Pound the foie gras in a mortar, add the cream and a
little white sauce, moisten with sufficient aspic to make
it set ; then rub through a fine sieve and mix with a
little finely-chopped truffle. Trim the cutlets, cover
them completely with the farce just prepared. Allow
the farce to set, then mask well with chaudfroid sauce
COLD ENTBEES AND SECOND COURSE DISHES. 487
previously mixed with enough green pea puree to give it
a greenish tint (a little spinach greening may be added
if necessary). Ornament one side of each cutlet with
some fancifully-cut pieces of truffle and hard-boiled
white of egg, the garnish to be set with aspic jelly ; when
set, dip each cutlet in half-set aspic. Have ready a
small border mould filled with a macedoine of vegetables
neatly set in aspic ; dish the cutlets on the border.
Prepare a salad seasoned with mayonnaise composed of
tomatoes, green peas, and macedoine of vegetables ; fill
the centre with this and serve.
375. Chaudfroid de Cotelettes d'Agneau. — 1 best
end of neck of lamb, J carrot, ^ turnip, 1 onion, 1 small
bunch of herbs, No. 3, ^- pint stock, 1 glass sherry, -^
pint aspic, 4 leaves French gelatine, ^ gill cream, 1 gill
Veloute or bechamel sauce. No. 167, ^ gill tomato
puree, salt, pepper, salad for centre.