Shaping Cutlets

For a cutlet shape flatten the ball, leave one end and side round, and with the fingers hollow one side and draw the end to a broad point. With a little experience one may give the mixture any shape desired. After all are shaped, dip beaten egg, diluted with at least an equal bulk of milk or water, over each in turn, and at once roll in crumbs and set aside as ready to fry. See Frying, Chapter II. A tablespoonful or more of fine-chopped parsley may be stirred through the crumbs to be used for the last crumbing. Bread crumbs that are taken from the center of a stale loaf and sifted give the best results. Other shapes will be described under special recipes.

Shad Roe Cutlets

2 cups chicken broth

½ cup of canned tomatoes ½ green or red pepper pod ½ onion 1 branch of parsley

3 slices of carrot

¼ cup of butter

½ cup of flour

½ teaspoonful of salt

1½ cups of broth

1 yolk of egg

2 cups of shad roe

Simmer the first six ingredients twenty minutes, then strain and use what is needed as the broth in making the sauce; add the yolk and when set the roe, cut in small cubes. Roll when cooled into balls, flatten and shape these into cutlets, egg-and-bread crumb, and fry in deep fat. Serve with them fresh cucumbers or tomatoes with French dressing.

Tomato Fritters Or Cutlets

1 can of tomatoes

½ onion

6 cloves

1 tablespoonful of sugar

1 teaspoonful of salt

½ teaspoonful of paprika

¼ cup of butter

½ cup of cornstarch

1 egg, beaten light

1 egg and sifted bread crumbs

Cook the tomatoes with the onion, cloves, sugar and condiments twenty minutes uncovered, then press through a sieve. Melt the butter; in it cook the cornstarch, then add the tomato-pulp and stir until boiling. Remove from the fire and stir in the egg; let cook without boiling, stirring constantly meanwhile, until the egg is set. Pour into a shallow dish buttered thoroughly, and, when cold, cut or stamp out into cutlet shapes. These may be cut by a paper pattern with a sharp knife. Egg-and-bread crumb and fry in deep fat.

Salmon Cutlets

¼ cup of butter

½ cup of flour

½ teaspoonful of salt

¼ teaspoonful of paprika

1 cup of milk

¼ cup of cream x egg, beaten light 1 teaspoonful of lemon juice 2 cups of flaked fish (about) ½ teaspoonful of onion juice if desired

Melt the butter; in it cook the flour and seasonings, add the milk and cream and stir until boiling; add the egg and let cook until "set;" add the lemon juice and the fish and mix together lightly. Turn upon a flat dish. When cold form into balls in the hands wet with cold water, roll in sifted bread crumbs, then press into cutlet shapes, cover with beaten egg, then with sifted bread crumbs. Fry in deep fat, two or three at a time. One can of salmon is enough.

Lamb Cutlets, Portuguese

½ pound of cold cooked lamb

(roasted) 3 slices of fried bacon 3 anchovies 2 tablespoonfuls of brown sauce

1 teaspoonful of chopped paisley

2 raw yolks of egg

½ teaspoonful of salt

1 teaspoonful of grated onion

½ teaspoonful of pepper

The meat should be freed of all gristle, skin or unedible portions, then chopped with the bacon and anchovies in a food chopper; add the sauce and pound with a pestle till smooth, then press through a sieve; add the other ingredients and mix thoroughly. Roll into eight balls, then flatten and form into cutlet shapes. Roll the cutlets in flour, in beaten egg, then in sifted crumbs. Fry in deep fat. With pastry bag and tube shape a border of mashed potato; on this set the cutlets and fill the center with a hot well-seasoned vegetable as flageolet, peas, asparagus cut in bits or tiny string beans. Serve tomato sauce in a separate dish.