(See also Chapters IV, VII, and XIV)

Outlets Of Lamb A La Chatelaine - Cotelettes D'agneau A La Chatelaine

Take a neck of lamb and cut as many cutlets from it as possible, bat them out with a cold wetted chopping-knife, and remove any unnecessary fat and skin, then season with pepper and salt and put them in a buttered saute pan, and saute them on one side for two or three minutes; then put them to press till cold. Prepare a white farce thus: Pound till smooth eight ounces of meat, either veal, rabbit, or chicken, which has been cut up small; then pound four ounces of Panard (vol. i.) and mix with the pounded meat; add half an ounce of butter and two tablespoonfuls of thick Soubise sauce (vol. i.); season with a little white pepper and salt, mix till quite smooth with three raw yolks of eggs, then pass through a wire sieve. When the cutlets are cold trim them if necessary, and then mask the unsauted side with the farce; smooth this over with a wet hot knife and put them, with the farced side uppermost, into a buttered saute pan; place a buttered paper over, and put in the oven for twelve to fifteen minutes. When the farce is set remove from the oven', and put the cutlets aside to get cool; then mask them with white Chaudfroid sauce (vol. i.) and ornament with truffle as in engraving, setting this with a little aspic jelly. Dish the cutlets on a border of aspic jelly or rice (vol. i. page 32); place a wax figure or fried crouton of bread in the centre to rest the cutlets against, and garnish with chopped aspic jelly and a cold compote of French plums.

Lamb Cutlets In Chaudfroid Cotelettes D'agneau En Chaudfroid

Roast a neck of lamb or mutton and put it away till cold, then cut it up into neat cutlets and mask them over with brown and white Chaudfroid (vol. i.); leave till set, then pour over them a little liquid aspic jelly, set aside till quite cold, and then dish on a bed of chopped aspic and garnish at intervals with cooked artichoke bottoms, raw tomatoes, and any other nice cooked vegetable; place a cutlet frill on the top of each cutlet if liked and serve as a cold entree or for a cold collation.

Lamb Cutlets A L'espagne Cotelettes D'agneau A L'espagne

Trim the best end of a neck of lamb, and braise for an hour (vol. i.); when cooked take up the lamb and put it to press, and when cold cut it into neat cutlets and mask these with Chaudfroid sauce, as below; then ornament each cutlet" with little rings of green and white Mayonnaise aspic (see recipe), as shown in engraving, and dish up the cutlets on a border of rice, resting them against a crouton, which should be stood upright in the centre of the border. Place in the centre some cooked cut-up artichoke bottoms and raw ripe tomatoes cut in little dice shapes, or other salad may be used; garnish with chopped aspic jelly, place frills on each of the bones if liked, and serve for an entree or for ball supper.