Practical gastronomy and culinary dictionary

Trim the fillet and cut into eight neatly-shaped pieces, flatten a little wdth the cutlet bat, insert in each a few^ strips of larding bacon, season with pepper and salt. Lay them on a bed of vegetables (carrot and onion sliced), and the herbs, moisten with Chablis wine and oil, let remain to soak for about one hour or more. Cook the rice in a little stock, season and keep till wanted ; prepare the potato croquets, egg, crumb, and fry (keep hot). Drain the fillets on a cloth, fry in butter over a quick fire for about six minutes (they must be underdone, unless specially desired well done). Take up the fillets, keep hot, pour off the butter from the pan, add the sherry and reduce to half, then add ENTREES (hot). 523 the tomato sauce and cook a few minutes. Chop the chicken meat and truffle, moisten with a little sauce, season to taste, and fill the artichoke bottoms with this LAMB (DE L'AGNEAU). j,i^^ Legs (Gigots). I. /^ [i KiJJro Kidneys il'^IlM (Rognous) Hinfl-quarters (Quartier) Fore-quarter (Devant d'Agueau ''™^ Neck (Ootelles) Shoulders (Epaules) mixture. Cover the surface well with cooked spinach, previously rubbed through a sieve, and seasoned ; place a tiny piece of butter on each and put in the oven for about ten minutes to get hot through. Dress the rice 524 RECHERCHE COOKERY. and bed on a dish ; dish up the fillets on this. Garnish the sides alternately with a stuffed artichoke and a potato croquet, pour a little sauce round the dish, and serve the remainder in a sauce-boat. 433. Canolettes a la Montglas. — 6 oz. puff-paste trimming, 1 lamb's sweetbread, 1 small stick celery, 1 gill white sauce (AUemande or bechamel), 2 mush- rooms, 1 truffle, 1 egg, breadcrumbs, fried parsley, pepper and salt. Roll out the paste, cut it into strips, butter the exterior of some cornet tins, roll the strips of paste round each tin, so that the strip of paste overlaps half the other at each turn, keep all of even size. Egg over the surface, sprinkle with breadcrumbs, and bake on a greased baking-tin (laid flat) in a hot oven. Blanch and cook the sweetbread and celery, cut into small dice, warm up in l^he sauce, season to taste ; add the mush- rooms and truffles, also cut in dice. Remove the paste- crust from the tins as soon as baked, fill them with the above mixture, place a star of truffle in the centre of each, dish them neatly on a dish with folded napkin, pointed ends inwards, put a handful of fried parsley in the centre, and serve. 434. Cotelettes d'Agneau a la Cahors. — 8 to 10 lamb cutlets (neatly pared), 1 oz. butter, 2 shallots, 3 truffles, 1 tablespoonful meat glaze, ^ gill sherry, teaspoon- ful chopped parsley, 2 yolks of eggs, 1 whole egg, 1 gill tomato sauce, seasoning, breadcrumbs, clarified butter. Peel and chop finely the shallots, fry them a light colour in 1 oz. butter, add the truffles finely chopped, moisten with the sherry, cover and let it reduce well. Stir in the meat glaze and parsley, bind with the yolks of eggs, stir until it thickens, and put in a forcing-bag. Make an incision on one side of each cutlet through the whole of the width, but without cutting the sides ; fill the inside with the above mixture, season with pepper and salt, dip in beaten egg and breadcrumbs ; repeat this again. Fry slowly in clarified butter a golden ENTREES (hot). 525