Rice For Cutlets A L'alexandra

Prepare a quarter of a pound of Patna rice as in vol. i. page 32, put it into the screen for an hour to dry, and just before serving turn it out on to a clean baking-tin; pour over it two ounces of warm fresh butter and put into a quick oven for eight to ten minutes, arrange on the entree dish; place here and there at intervals a tablespoonful of Tomato butter (vol. i.) in a slanting position to give it an effective appearance.

Mutton Cutlets A L'ancienne Cotelettes De Mouton A L'ancienne

Take the best end of a small neck of mutton, cut it into neat cutlets, bat them out with a cold wet chopping-knife, remove all skin and unnecessary fat, season the cutlets with pepper, salt, and a little curry powder, dip them into warm butter, and grill them in front of a brisk fire till brown and crisp, which will take from five to eight minutes, turning them only once during the cooking. Put into a stewpan a tea-spoonful of Liebig Company's Extract of Meat, two finely-chopped capsicums freed from pips, one chopped eschalot, a pinch of Marshall's Coralline Pepper, a wineglassful of cooking sherry, and half a pint of good-flavoured clear brown stock; boil this for ten minutes, then stir it on to one ounce of butter that has been fried without browning with a quarter-ounce of arrowroot and the strained juice of a lemon; boil again, pass through the tammy, put the cutlets into the sauce, colour with a few drops of Marshall's Liquid Carmine to make it a rich but not too red a colour, reboil together, dish up the cutlets on a bed of Spanish onions that is arranged on a little puree of potato (which is forced on to the dish by means of a forcing bag with a plain pipe) about half an inch thick and two inches in width, and serve very hot for an entree for dinner or luncheon.

Spanish Onions For Cutlets

Peel, wash, blanch, and rinse in cold water a good-sized Spanish onion, put it again into a stewpan with plenty of boiling water to cover, season with salt, and boil for three to four hours according to the size; when tender take up, drain on a sieve, cut into halves, and each half into four or five pieces lengthwise into small portions like an orange is divided, arrange on the prepared puree of potato, pour over a little warm butter, season with a little coralline pepper and finely-chopped lean cooked ham and chopped parsley, and use as directed.

Mutton Outlets A La Barigoule Cotelettes De Mouton A La Barigoule

Cut some neat cutlets from the best end of a neck of mutton, season them with salt, mignonette pepper, chopped lean raw bacon, eschalot, thyme, parsley, bayleaf, and a few fresh mushrooms; sprinkle a table-spoonful of salad oil into a stewpan, add to it three large peeled and finely-sliced onions, place the cutlets on the onion with the seasoned side uppermost, cover over with a buttered paper, place the cover on the pan and fry the contents over a moderate fire for about twenty minutes; remove any fat that may rise to the surface, add three-quarters of a pint of Veloute sauce and a wineglassful of white wine, cover with a buttered paper, place the pan on the stove and simmer the contents for half an hour, occasionally sprinkling over the paper a little white wine; then take up the cutlets, keep them warm, and add to the sauce half an ounce of Marshall's Creme de Biz that is mixed with a gill of thick cream, season with a dust of coralline pepper and two ounces of grated Parmesan cheese; stir altogether over the fire till boiling, then simmer for three or four minutes and tammy it. Dish up the cutlets on a border of potato or farce, garnish the centre with artichoke bottoms (that have been heated in their liquor, strained, and cut into quarters and sprinkled with a little good warm glaze, a few drops of cooking sherry, and a little finely-chopped raw parsley), pour the sauce round, and serve very hot for an entree for dinner or luncheon.