Mutton Cutlets D La Duchesse

Take as many cutlets (or French chops) as required. Stew them in stock, with a small bouquet of herbs, very gently until they are perfectly tender. Take them up, skim the stock, and strain it; return to a small saucepan, and reduce the liquid to a glaze; dip each cutlet in the glaze and lay it aside. Have ready what cooks now call a "panada," made of a gill of thick white sauce, two yolks of eggs stirred into it and allowed to approach the boiling-point, but not to boil (this, of course, must be done in a double boiler), or the eggs will curdle ; chop a dessertspoonful of parsley very fine; parboil and chop also very fine three onions; pound thoroughly in a mortar eight mushrooms; stir these all into the thick sauce, with a saltspoonful of salt and a quarter one of pepper. Roll each cutlet in this force-meat (if found too stiff to adhere properly, moisten with a little cream or a little liquor from the mushrooms), lay them on a fire-proof dish, and cover with bread crumbs and bits of butter. Bake them until they are a golden brown. Serve with brown Sou-bise sauce.

Lamb Cutlets En Concombre

Trim and cut six lamb cutlets three quarters of an inch thick, flatten them a little to make them of equal size and thickness; flour them, and saute them in butter five minutes. The fire must be sharp, because they must be a nice brown on both sides. Arrange them round an entree dish, with a gill of brown sauce poured outside, and a pint of fillets of cucumber in the centre.

How To Prepare Fillets Of Cucumber

Cut firm fresh cucumbers lengthwise through the middle, remove seeds and all soft parts, cut into inch lengths and into olive shapes all the same size. Put them into a stewpan with an ounce of butter, a pinch of pepper, a salt-spoonful of sugar and one of salt, and let them stew until quite tender, without acquiring any color. To do this the stewpan must be closely covered and frequently shaken.

Lamb Cutlets With A Puree Of Mushrooms

Trim and cook and serve the cutlets as in the foregoing recipe, only in place of the cucumbers make a puree of mushrooms in the following way: stew half a pint of button mushrooms and part of their liquor in half a pint of white sauce until they are very tender (taking care the sauce does not burn), pound them in a mortar, then force them through a vegetable strainer; then add enough of the white sauce in which they were stewed to make the puree the sub-stance of very thick cream.

Cold Lamb Cutlets In Mint Jelly

Roast a piece of what butchers call the rack of lamb, which is really the neck and ribs. Let it get cold; cut from it six cutlets, which trim just as if they were uncooked; that is to say, remove meat and fat from the bone, and scrape it. Mask each of the cutlets in mint jelly* warmed enough to be half fluid. Arrange very carefully round an entree dish when they are perfectly set, so that the jelly will not come off. Have a Russian salad in the centre. How to Prepare the Salad. - To prepare this you require two or three small vegetable cutters of pretty shape; use them to trim carrots, white turnips, and cucumbers into small, attractive forms; boil these in separate waters till tender; also green peas, sprays of cauliflower, and very tiny young string-beans. Throw each vegetable as it is cooked into ice-cold water to keep the color. Have some red beet-root boiled before it is cut into shapes. Use equal quantities of each vegetable. Arrange them with peas in the centre, and the others in circles round, studying the effect of color; then dress, but do not mask, them with green mayonnaise.

* For recipe, see No. V.

At seasons when materials for Russian salad cannot readily be obtained the chops may be served with a centre of cucumber salad, or one made of the small white leaves of lettuce.