Chaudfroid For Cutlets A L'espagne

Take three-quarters of a pint of aspic jelly, one wineglassful of sherry, one ounce of glaze, and two tablespoonfuls of Tomato sauce (vol. i.); boil these together till reduced one-quarter part, keeping well skimmed; then tammy, add a tea-spoonful of tarragon vinegar, mix together, and use.

Cutlets Of Lamb A La Ratisbon Cotelettes D'agneau A La Ratisbon

Trim a neck of lamb neatly for braising, and tie it up with string; put it in a stewpan that is well buttered at the bottom, with a few slices of cleansed carrot, onion, celery, and turnip, bay leaf, thyme, parsley, and a few peppercorns, placing the meat on top of these. Cover the meat over with a piece of buttered paper, and put the cover on the pan and fry for about fifteen minutes; then add a quarter of a pint of good stock and place the stewpan in the oven for about one hour, keeping it braising gently and basting it frequently, and adding a little more stock occasionally as that in the pan reduces. When cooked take it up and put it to press between two plates, and when cold cut it into neat cutlets and mask each over with brown Chaudfroid sauce (vol. i.), then ornament each cutlet with three or four very finely-cut strips of hard-boiled white of egg, cut in about two-and-a-half inch lengths; arrange these like little branches on the cutlets, and attach to the egg a few little sprigs of picked chervil; make little dots here and there on the chervil with lobster coral garnish, and put a little aspic over each cutlet to set the garnish; trim the cutlets round neatly and dish them up on a border of rice (vol. i.) about one inch deep, and in the centre of the border place a roll of rice, prepared in the same way, to stand the cutlets against. Put some very finely-chopped aspic jelly into a forcing bag with a small plain pipe, and between each cutlet force out a little of the jelly, which will give a very pretty finish to the dish, and also keep the cutlets from falling. Arrange some chopped aspic jelly on the top, garnish it with some nice long sprigs of tarragon and chervil, place little blocks of jelly round the edge of the rice border, and through the centre of the rice block stick a long hatelet skewer on which five or six cooked artichoke bottoms have been arranged that have been seasoned with a little salad oil and tarragon vinegar, also any nice cold cooked vegetables, such as macedoine, that are seasoned with a little oil and tarragon vinegar. Serve for an entree or any cold collation.

Mutton Outlets In Timbal A La Francaise Cotelettes De Mouton En Timbale A La Francaise

Remove all the unnecessary skin and bone from a small neck of lamb, and tie up the meat with string to keep it in good shape. Put in a stewpan about one ounce of butter, a few slices of cleansed carrot, onion, turnip, celery, leek, a bunch of herbs, six or eight peppercorns, and three or four cloves; place the meat on the top of the vegetables, put a piece of buttered paper over it, cover the pan, then put it on the stove, and fry the contents for fifteen to twenty minutes; add two wineglassfuls of sherry, recover the pan, place it in the oven, and allow the meat to braise for one hour, keeping it occasionally basted, and adding about a pint of stock to it by degrees. Remove the meat when cooked, and put it to press till cold; cut it in neat cutlet shapes, and place them in a dish or tin; mask each piece over with brown Chaudfroid sauce (vol. i.); let this set, then garnish with hard-boiled white of egg in the form of a star, and set the garnish with a little aspic to keep it in place. Line a plain round Charlotte mould thinly with aspic jelly, garnish the top with hard-boiled white of egg, cooked tongue, beetroot, truffle, and cucumber, in any pretty design, and set this garnish with more aspic jelly; then arrange the cutlets, prepared as above, all round the mould, placing the decorated side next to the aspic, and standing them with the thickest portion towards the top, as in engraving, and set this with aspic jelly about one-eighth of an inch thick. Prepare a puree of mutton, as below, and fill up the inside of the mould with it; pour in a little liquid aspic jelly to set this, then place it aside till firm; dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, turn out the timbal on to a cold dish, and garnish round the base with a salad of turnips, potatoes, and tomatoes, as below, and place a few sprigs of chervil in each corner of the dish.