Reform. Cutlets Of Mutton A La Francaise Cutelettes De Mouton Reforme A La Francaise

Take the best end of a small neck of mutton, trim all the unnecessary fat from it and tie it up with a string; put two ounces of butter in a stewpan with a sliced carrot, two sliced onions, half a sliced turnip, a little celery, a bunch of herbs (thyme, parsley, bayleaf), a few peppercorns, and three or four cloves; put the meat on the top of these, place a buttered paper over it, and let it fry for about fifteen to twenty minutes with the cover on the pan; then add about a quarter of a pint of stock, and put the pan into the oven, and let the meat braise for three-quarters of an hour, well basting it over the paper, adding more stock as that in the pan reduces. Take up the neck of mutton, put it to press, remove the string, and, when cold, cut the meat into neat cutlets, trimming all the fat and skin from them; mask the top and the edge with a stiff white farce (vol. i.), smooth this over with a wet warm knife, making it quite smooth; sprinkle over each cutlet some finely-chopped lean ham or tongue and truffle mixed together, and place them in a buttered saute pan; then pour in at the side of the cutlets sufficient good boiling stock to cover them. Watch the stock reboil, then draw the pan to the side of the stove, cover over the pan with a cover, and let it remain there for about fifteen minutes; then dish up the cutlets on a border of farce or potato, and serve with Reform garnish (see recipe) in the centre and Reform sauce round the base of the dish.

Lamb Cutlets A L'angelique - Cotelettes D'agneau A L'angelique

Take the best end of a neck of lamb, trim off all unnecessary fat, and cut it into neat cutlets; bat them out with a cold wet chopping-knife, season with coralline pepper and salt, steep them in warm butter or salad oil, and grill the cutlets in front of a brisk fire, turning them only once during the cooking; when sufficiently cooked they should be a nice brown colour. Take them up, put the cutlets into a saute pan containing some of the sauce as below, and just bring to the boil. Take a puree of peas or other vegetable, and by means of a forcing bag with a rose pipe arrange it lengthwise on the dish on which the cutlets are to be served; dish up the cutlets straight down on this, arrange on the top of each a teaspoonful of cooked cucumber that is cut in Julienne shreds, pour Angelic sauce round the base of the dish, and serve very hot for an entree for dinner, etc. Frills may or may not be used, as liked.

Sauce For Cutlets A L'angelique

Put into a stewpan two wine-glassfuls of sherry, a teaspoonful of Bovril, two finely-chopped washed mushrooms, and the essence from a bottle of truffles; boil to half the quantity, tammy, rewarm in the bain-marie, and use.

Lamb Outlets A La Suffeen Cotelettes D'agneau A La Suffeen

Cut the best end of a neck of lamb into neat cutlets, season them with Marshall's Coralline Pepper and salt, steep them in warm butter, fry them in a buttered saute pan on both sides for three to five minutes, when they should be a nice golden brown colour, turning the cutlets only once while they are cooking; then take up the cutlets, place a slice of tomato, as below, on each, and on the tomato a very small thinly cut and crisply fried slice of bacon; dish up the cutlets on a border of potatoes or farce, pour round them some prepared Cheese sauce, brown with the salamander; sprinkle a few slices of truffle here and there over them, and serve very hot with boiled sparghetti (see recipe) in the centre for an entree for dinner or luncheon.