Tomatoes For Cutlets A La Suffeex

Cut some raw ripe tomatoes into slices about a quarter-inch thick, season them with a little salt, brush them over with a little warm glaze, sprinkle them with grated Parmesan cheese; place in a well-buttered saute pan. cover with a buttered paper, cook in a moderate oven for about ten minutes, and use.

Cheese Sauce For Cutlets A La Suffeex

Take four tablespoon-fuls of thick cream, a pinch of salt and Marshall's Coralline Pepper, three ounces of Gruyere or good Cheddar cheese (cut up in very fine slices), and three tablespoonfuls of thin Bechamel sauce (vol. i.); stir altogether over the fire till melted, then pour round the cutlets as directed.

Sparghetti For Cutlets A La Suffeen

Put a quarter-pound of sparghetti into boiling water with a little salt, bring it to the boil, and simmer for about one and a quarter hours; strain, and cut into lengths of about an inch, mix with a dessertspoonful of thin warm glaze, a dust of coralline pepper, one ounce of warm butter, and two or three shredded French chillies that have been freed from pips, and use.

Mutton Cutlets A La Sullivan Cotelettes De Mouton A La Sullivan

Cut some neat cutlets from the best end of a neck of mutton, trim off all unnecessary fat and skin, lay them on a plate, steep them in warm butter, season with a little of Marshall's Coralline Pepper, salt, chopped turned Spanish olives, chopped French capers, a few chopped fresh mushrooms, and a little lean cooked chopped ham; place the cutlets in a buttered saute pan, cover with a buttered paper, and lightly saute the cutlets on the under side; then pour into the pan half a pint of Espagnol sauce (vol. i.), place the pan in a moderate oven and cook the cutlets for about twenty minutes, keeping the lid on the pan while they are cooking. When cooked, dish up on a border of veal or rabbit farce (vol. i.), place a puree of spinach (vol. i.) or any other nice vegetables in the centre, pour the prepared sauce round, and serve perfectly hot for an entree for dinner or luncheon.

Cutlets Of Mutton A La Viennoise Cotelettes De Mouton A La Viennoise

Take the best end of the neck of mutton, cut it into neat cutlets, neatly lard them straight down the fillets, trim the lardons, sprinkle with a little salad oil, put a slice of lemon on each cutlet, and cover each entirely with a little carrot, onion, turnip, and celery, all cut up in small dice shapes, and a little chopped parsley, bayleaf, and thyme; arrange them in a saute pan, put the cover on, and let them remain for a few hours; then when ready for cooking place the saute pan on the stove, and let them draw down for about fifteen minutes in the moisture which will be in the pan; take up the cutlets and lightly sprinkle them over with little dice shapes of French gherkin, tongue, and white of hard-boiled egg; dish them on a puree of spinach (vol. i.) and pour the Viennoise sauce round the base; these should be served very hot for a dinner entree. Venison cutlets are fine in this way.