Puree For Mutton Cutlets In Timbal A La Francaise

Pound three-quarters of a pound of cooked lean mutton till smooth, then mix with it a wineglassful of sherry, two tablespoonfuls of thick good flavoured Brown sauce (vol. i.), a teaspoonful of Bovril, and half a pint of good flavoured brown stock that is mixed with half an ounce of Marshall's gelatine; rub through a fine hair sieve, and use when cool.

Salad For Mutton Cutlets In Timbal A La Francaise

Cut the turnip and potato into rounds with a small pea-cutter, put each separately in cold water with a little salt, bring to the boil, then strain and rinse in cold water, and put in boiling water to cook till tender. Strain, and when cold season with salad oil, tarragon vinegar, and chopped tarragon and chervil; cut the tomatoes in small squares and season similarly, then use.

Curried Chicken A La Marie Kari En Volaille A La Marie

Cut up a small picked and cleansed chicken into neat joints, using only the best parts. Take four or five large peeled onions, cut them into very fine slices and put them in a stewpan with two ounces of butter, a sprig of thyme and bayleaf, and fry on the stove till a pale golden colour; then add a tablespoonful of Marshall's Curry Powder and a few drops of carmine, a pinch of salt, one ounce of good glaze, one and a half ounces of fine flour; mix with these one and a half pints of new milk, add the joints of chicken, then put on the stove and stir till boiling, and simmer gently for about one hour, during which time stir the curry frequently to prevent it burning. When cooked take up the joints and set aside till cold; then add to the contents of the pan the strained juice of a lemon, a quarter-pint of thick cream, and dissolve in it a quarter of an ounce of Marshall's gelatine. Reboil and rub through a tammy or very fine hair sieve, getting as much of the puree through as possible, then stir on ice till beginning to set, and with it mask the pieces of the bird that have been freed from skin; set the pieces on a baking-tin that is standing on crushed ice and mask over with a little cool aspic jelly, dish up in a pile, and garnish here and there with finely-chopped aspic jelly, and form a border round the chicken with some plainly boiled cold curry rice (vol. i.) and farced olives, sprinkling the rice at intervals with a little lobster coral or coralline pepper and finely-chopped raw parsley. Serve for a cold entree, ball supper, etc. The remains of the chicken can be used up for stock, etc.

Chaudfroid Of Chicken With Truffles Chaudfroid De Volaille Aux Truffes

Take the breast fillets of chicken and cut each into two or three parts, and bat them out with a cold wet chopping knife; trim them, and season with a little salt and lemon juice. Prepare a farce (vol. i.) with the meat that has been taken from the legs of the chicken, and with this cover the fillets entirely, smoothing them over with a hot wet knife; put them in a baking-tin, cover them with a buttered paper, and stand the tin in another tin containing boiling water; place it in a moderate oven for about seven minutes, and when they are firm place them aside in press till cold; then mask them over with white Chaudfroid sauce (vol. i.), garnish the portions with cut truffles in any pretty design, setting this with a little cool aspic jelly; trim evenly, and dish up on a border of Aspic cream or jelly. Garnish round the border with chopped aspic jelly, fill up the centre of the border with cooked truffles, and use for an entree for dinner, btrll supper, etc.