Chicken Cutlets, Du Barry Style

Butter cutlet-shaped molds and fill them with chicken forcemeat, made with cream. (See Chapter II.) Poach as usual, but leave them a trifle underdone. They must be cooked enough to unmold perfectly. Set them aside to become cold. Coat them with egg and crumbs and fry in deep fat. Dispose on a dish. Surround with a puree of cauliflower. Serve Valois sauce in a bowl. Vatois sauce is made by adding two tablespoonfuls of beef extract to a cup of Bearnaise sauce. The puree of cauliflower should not come in contact with the cutlets.

Pecan Nut Cutlets

1 cup of pecan nut meats

2 cups of sifted (soft) bread crumbs

2 tablespoonfuls of butter

2 tablespoonfuls of flour

¼ teaspoonful of salt

¼ teaspoonful of pepper

1 cup of milk

1 egg, beaten light

1 tablespoonful of onion juice

Chop the nut meats fine; other varieties of nuts may be used. Prepare a sauce with the butter, flour, seasonings and milk; add the beaten egg, and when "set" the other ingredients. When cold shape, egg-and-crumb, and fry in deep fat. Serve with cream or tomato sauce.

Halibut Cutlets, Paprika Sauce

1 pound of raw halibut ¼ cup of butter 3 tablespoonfulls of cream ½ teaspoonful of salt, generous measure

½ teaspoonful of paprika ¼ teaspoonful of onion juice 1 egg

2 tablespoonfuls of water Sifted bread crumbs

For eight cutlets there should be a pound of halibut, after skin and bone have been removed. Pass the fish through a food chopper twice. Beat the butter to a cream and work it evenly through the fish, then work in the cream and seasonings. Form the mixture into eight cutlet shapes. Keep these flat as they will puff in cooking, also have the edges as thick as the centers. Egg-and-crumb, and let fry in deep fat about five minutes. Serve with Saratoga potatoes and paprika sauce.

Tenderloin Cutlets, Newport Style

1 pound of beef tenderloin ½ pound of tender lean veal ¼ cup of cooked ham ¼ cup of sweet cream 4 ounces of beef marrow

1 tablespoonful of brandy 1 tablespoonful of sherry 1 teaspoonful of salt ½ teaspoonful of paprika

Chop all the meat fine. Rub the marrow to a smooth paste with the wine and brandy, then rub it evenly through the meat; add the other ingradients and mix together very thoroughly. Press the meat into eight cutlet shapes; saute these in clarified butter, olive oil or bacon fat, first on one side and then on the other. Cook six or eight minutes in all. Or, egg-and-crumb and fry in deep fat about five minutes. Serve with asparagus tips, seasoned with salt, pepper and butter, or with a brown mushroom sauce. The cutlets must be shaped thin and flat as they puff in cooking.