Sauce For Friantines Of Marrow

Put half a pint of good Brown sauce (vol. i.) into a stewpan with two finely-chopped eschalots, an ounce of glaze, half a wineglassful of sherry, a pinch of castor sugar, two or three small finely-chopped fresh mushrooms; boil down to half the quantity, keeping the sauce well skimmed while boiling, and use when beginning to set.

Fritot A La St. Marks Fritot A La St. Marks

Split a large beef marrow-bone lengthwise, remove the marrow without breaking it, put it into a stewpan in cold water seasoned with a little salt, stand the pan on the stove and let the water get quite hot, but do not let it boil; then take up the marrow and put it into cold water for a few minutes, then by means of a hot wet knife cut it through into nice slanting slices a quarter of an inch thick; place these on a dish, season them with salt, coralline pepper, and a little warm glaze. Cut some raw ripe tomatoes into very fine slices, free them from skin, season them with a little sherry and salt, sprinkle them with very finely chopped lean cooked ham. Place a piece of the dressed marrow on each slice of tomato (putting the seasoned side of the marrow next the tomato), and by means of a forcing bag with a plain pipe mask the tops of the marrow with a little of the prepared puree, cover with a piece of cleansed and dried pork caul; dip each separately into frying batter (vol. i.), and fry them in clean boiling fat a nice golden colour, carefully turning them from side to side with a slice while cooking. Take them up on a hot baking-tin, sprinkle a little warm glaze and grated Parmesan or Gruyere cheese over each, and brown quickly with the salamander. Dish them up en couronne on a dish-paper on a hot dish, and serve as an entree for dinner or luncheon or as a second course dish.

Puree For Fritot A La St. Marks

Pound a quarter of a pound of cooked chicken or other bird with a large tablespoonful of cold Brown sauce, one ounce of good butter, a dust of coralline pepper, a little salt, and two tablespoonfuls of thick cream; rub altogether through a wire sieve, add half an ounce of fresh white breadcrumbs, then put into a forcing bag with a large plain pipe, and use.

Mutton Outlets A L'alexandra Cotelettes De Mouton A L'alexandra

Take the best part of a small neck of mutton, cut into neat cutlets, trim them, remove all unnecessary fat and skin, bat them out with a cold wet chopping-knife; place them on a plate, season them with a little salt, Marshall's Coralline Pepper, a little finely-chopped eschalot, and lean chopped ham or tongue; sprinkle with salad oil and grill before a brisk fire for five to seven minutes, during which time turn them once only; take them up on a hot plate, brush them over with a little warm thin glaze, dust over with grated Parmesan cheese, brown quickly with the salamander, dish up straight down the dish on a bed of rice prepared as below, and serve at once with Soubise sauce (vol. i.) round the base for an entree for dinner or luncheon. Frills may be used if liked.