(2259). Grouse Or Prairie Hen Cutlets A La Segard (Cotelettes De Tetras Ou De Poulet De Prairie A La Segard)

Braise the fillets from the breast of a grouse, remove the skin and nerves and chop up finely; add six ounces of butter, season with fine spices and mix in three tablespoonfuls of game cream forcemeat (No. 75); with this preparation shape some outlets, dip them in beaten egg and breadcrumbs and fry in clarified butter over a good tire. Serve separately, but at the same time a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413).

Grouse Or Prairie Hen Cutlets A La Segard Cotelett 440

Fib. 420.

(2260). Cutlets Of Kingfish, Mayonnaise Mousseline (Cotelettes De Kingfish, Mayonnaise Mousseline)

Make a very delicate fish quenelle forcemeat (No. 90); mold this into cutlet-shaped molds, and poach until sufficiently consistent to be able to egg and bread-crumb; fry in clarified butter, and when a fine color dress on napkins. Garnish the ends with paper favor frills (No. 10) and serve with a mayonnaise mousseline sauce (No. 615) separately.

(2261). Lobster Cutlets A La Shelley, Or With Cream Sauce (Cotelettes De Homard A La Shelley, Ou A La Sauce A La Creme)

Cook in a court bouillon (No. 38) one lobster of two and a half pounds, take out all the meat, cut one pound of this into three-sixteenths inch squares, add to it half a pound of cooked mushrooms cut the same as the lobster, and mix this salpicon with a veloute sauce (No. 415), reduced with mushroom essence (No. 392), and into which has been added a little meat glaze (No. 402); season, stir well over the fire, and when the preparation reaches boiling point, pour it into a vessel to get cold. Have a bottomless cutlet mold five-eighths of an inch high by three and three-quarters inches long and two inches wide; butter and lay it on a piece of buttered paper slightly larger than the mold, garnish the bottom and sides with a light layer of pike forcemeat (No. 90), set the salpicon in the center and cover with more forcemeat; poach this lightly, unmold and set it aside till cold, then dip it in beaten eggs, then in bread-crumbs; fry in clarified butter, drain and serve on napkins with favor frills (No. 10) and a separate lobster sauce (No. 488) containing chopped truffles.

With Cream Sauce

Have a lobster croquette preparation (No. 880), mold it to the shape of a cutlet, bread-crumb and fry the sauce as for the above; when a fine color, dress the cutlets and garnish with favor frills (No. 10), serving them with a separate cream sauce (No. 454).

(2262). Cutlets Of Pheasant A La Reginald (Cotelettes De Faisan A La Reginald)

Cut up a pound of the white meat of a cooked pheasant free of fat and skin into three-sixteenths inch squares, also four ounces of truffles; mingle these with reduced bechamel (No. 409) and meat glaze (No. 402), season properly and let get cold. Divide the preparation into one and three-quarters inch in diameter balls, roll and lengthen them on one end in the shape of a cutlet and lay them in bread-crumbs; then dip in beaten eggs and again in the bread-crumbs, flatten them down to half an inch in thickness and mold them into cutlet-shaped bottomless molds; unmold and fry in very hot white fat or clarified butter, drain and trim with fancy favor frills (No. 10). Dress either in a circle or in a straight row, and serve at the same time a well buttered veloute sauce (No. 415), into which squeeze the juice of a lemon; strain it through a tammy and then add chopped parsley and small three-sixteenths of an inch pieces of cooked mushrooms and red beef tongue.