Cutlets In Cases

Prepare a farce by mixing together half a teacupful of finely grated breadcrumbs, a large tablespoonful of very finely minced fat bacon a chopped shalot, a little minced parsley, salt,,, pepper, and nutmeg to taste, binding the whole with the well beaten yolks of two eggs; have ready some neat slices of underdone veal, spread each with a layer of the farce, and roll them up, wrapping each first in a slice of fat bacon, and then in a sheet of well oiled paper, fry them then for about eight minutes, and serve in the cases garnished with fried parsley. Be careful to twist up the paper cases pretty tightly.

Another form of these cases is to have ready a. sheet of oiled paper; on half of this lay a slice of fairly fat bacon, next a layer of either d'Uxelles mixture, or simply fine minced shallot or onion and. parsley, and on this a slice of any underdone meat (beef or mutton is excellent thus), then more-seasoning, and lastly another slice of bacon; twist the halves of the paper tightly together to prevent tlhe contents escaping, and broil it, or bake it in the oven, till the paper puffs out and begins to brown, when it is served at once in the paper cases. If preferred a spoonful of thick tomato puree may be used instead of the seasoning. Needless to say the meat may be of any kind, but vary the seasoning and the name accordingly.

Coated Cutlets

Make a rich onion puree, by cooking four or five onions in an ounce or two of butter or clarified dripping till tender enough to pulp through a sieve, then stir over the fire with the yolk of an egg, a spoonful of fine sifted flour, pepper and salt to taste; allow it all just to boil up, then turn it into a basin to cool. Have ready some cold cooked mutton cutlets, and spread each of these a quarter of an inch thick with the cold onion puree, then dip into beaten egg and breadcrumbs and fry •quickly a golden brown. These are excellent as they are, but even nicer if a little tomato sauce be served round them. Any very thick sauce or puree may be used in the same way, instead of the onion puree, and if cutlets run short supplement them with equal sized and shaped pieces of cooked meat.