Lamb Cutlets, With Foie Gras And Forcemeat

8 lamb chops

4 ounces (½ cup) of chicken or veal forcemeat 1 small tin of foie gras

2 tablespoonfuls of fine-chopped truffles or mushrooms ¾ cup of cracker crumbs 1/3 cup of butter

Saute the chops on one side. Mix the foie gras (cut in cubes) and the truffles or mushrooms with the forcemeat. Put this mixture, dome shape, on the cooked side of the chops. Mix the butter with the crumbs and sprinkle or spread over the forcemeat. Let cook in the oven about twelve minutes. If the chops are with bone, put frills over the bones. Serve with Soubise sauce.

Beef Forcemeat

¾ pound of beef tenderloin ½ cup of panada (bread) 2 tablespoonfuls of cold brown sauce

2 tablespoonfuls of butter ½ teaspoonful of salt

3 raw eggs

Prepare as usual.

Smelts Baked With Forcemeat

Dress the smelts without removing the heads, splitting them in front from head to tail, and taking out the backbone and the small bones attached. Spread the fish in a buttered baking-dish. With buttered toothpicks, fasten the heads and tails in an upright position, then press (with pastry bag and tube) a strip of fish forcemeat down each fish between the head and tail. Add a little stock (fish or chicken) or hot water, two or three slices of onion, and a little lemon juice. Cover with a buttered paper, and bake about fifteen minutes (or less) in a moderate oven, basting twice with melted butter. Remove the smelts to a serving dish with a spatula. Thicken the liquid with roux for a sauce. Add parboiled oysters to the sauce.

A Simple Fish - Forcemeat For Smelts

Use any firm white fish for the forcemeat: either halibut or flounder is appropriate. Pound half a cup of fish, freed from the skin and bone, in a mortar. Add gradually the white of a small egg, and then half a cup of double cream. After pounding to a smooth paste, press the mixture through a puree sieve. Season with half a teaspoonful of salt and one-fourth a teaspoonful of pepper.