950. Pork Cutlets, A L'Aurore

Trim the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter. About twenty minutes before sending to table, fry the cutlets over a brisk fire, so as to lightly color them on both sides before they are done, then pour off all the grease, leaving the cutlets neatly arranged in the sautapan, and glaze them. Next rub the yolks of six eggs, previously boiled hard, equally over all the cutlets, and pass the red-hot salamander over them to color the yolk of egg a shade darker; then dish up the cutlets with some essence of anchovies (No. 176) poured under them, and serve.

951. Pork Cutlets, A L'Lndienne

Fry the cutlets brown on both sides, then pour off all the grease, adding about half a pint of Espagnole sauce, and a table-spoonful of Cook's curry paste put the lid on the sautapan, and simmer the cut-lets on the fire very gently for ten minutes longer; then add a small piece of glaze, toss the whole together, dish them up in a close circle, fill the centre with rice boiled in plain broth, pour the sauce over the cutlets, and serve.

952. Pigs'-Feet, A La Ste. Menehould

For this purpose procure the feet of bacon hogs, as the feet of porkers are not large enough to be worth dressing for the table. They must first be pickled in common salt brine, for about ten days, and then, after being washed, should be gently braized in common broth, seasoned with carrot, onion, celery, and garnished faggot of parsley; if the feet are large, they will require about four hours gentle boiling. When done, drain them on an earthen dish, cut them into halves, and remove all the large bones, press them into shape with the hands, and put them in the larder to cool. Next, season the pieces of pigs'-feet with pepper and salt, rub them over with a paste-brush dipped in clarified butter, then roll them in fresh made bread-crumbs, and pat these closely on with the blade of a knife ; broil them on a gridiron over a clear fire, taking care that they are frequently turned until warmed through: they are then to be dished up and served with Piquante sauce (No. 18).

953. Pigs'-Feet, A La Perigord

These should be braized and the bones taken out, and before they become quite cold, filled inside, and partially covered, with some force-meat of fat livers, in which has been mixed some chopped truffles ; and when this is placed on the feet, some scollops of truffles must also be intermixed with it. The feet must next be wrapped up in appropriate-sized pieces of pigs' caul, and then bread-crumbed over this. When about to send to table, broil the feet upon oiled paper placed upon the gridiron, to prevent them from burning or falling to pieces, which, from the delicacy of the force-meat (if properly prepared), they are liable to. When nicely broiled on both sides, glaze and dish them up, and serve with some Perigueux sauce (No. 23) under them.

954. Pigs'-Feet, A La Richelieu

Braize the feet, remove all the bones, and cut each foot in halves, lengthwise; spread them all over with a coating of D'Uxelles sauce (No. 16), and when this has become firmly set by cooling, bread-crumb them twice over, the first time dipped in eggs and the second in clarified butter: place them in a sauta-pan with clarified butter, and fry them over a stove-fire of moderate heat, so as to allow them time to warm through before they acquire much color. When done, dish them up, and serve with some Richelieu ragout (No. 207) under them.

955. Black-Puddings, A La Francaise

To one pint of pig's blood, add rather more than half a pint of boiled double cream, three-quarters of a pound of the fat from the inside of a pig, cut into rather small pieces, and four large onions chopped and fried in a little butter without becoming colored; season with a little chopped bay-leaf and thyme, nutmeg, pepper, and salt; mix well together, and stuff the linings, prepared perfectly clean for the purpose, with the above, taking care to allow room for tying them into lengths of about six inches. Some water must be kept nearly at the boiling-point, and then removed from the fire down to the side, and the puddings immersed, and allowed to remain in it until they become somewhat firm to the touch; they must not, however, be kept in the water longer than will suffice to set the preparation. The puddings, when taken out of the water, should be hung up in the larder to cool.

956. Black-Puddings, A L'Anglaise

The chief difference from the foregoing, in making black-puddings according to the English method, lies in the omission of the nutmeg, bay-leaf, and thyme, and in the addition of boiled Embden grits or rice ; in all other respects, the same directions must be followed.

When about to dress the black-puddings, they should be scored all over to prevent them from bursting while being broiled, and when done, are to be dished up with strips of dry toast placed between each piece of pudding : the centre of the dish should be filled with mashed potatoes to keep them quite hot.

957. White-Puddings, A La Royale

To half a pound of the breast of roast fowl thoroughly pounded and passed into a puree, add half a pint of boiled double cream, half a pound of fresh made and very fine bread-crumbs, one onion chopped fine, and boiled down in some white broth, and four ounces of butter and eight yolks of eggs; season with pepper and salt, and grated nutmeg; mix well together, put this preparation into the linings, and finish them in the same manner as the black-puddings. When about to send to table, score the puddings before they are broiled, and place them on the gridiron upon a sheet of oiled paper; when nicely broiled, serve them, dished up, with either of the following sauces: - Supreme, Richelieu, Poivrade, essence of shallots, of truffles, or of mushrooms.