Mutton Cutlets, Bread-crumbed and Broiled with Shalot Gravy. with Pur'ee of Mushrooms. with Cucumbers.

a la Milanaise.

Mutton Cutlets, Bread-crumbed, a la Bre tonne.

a la Macedoine.

,, a l' Indienne.

with Puree of Chestnuts.

844. Mutton-Cutlets, Bread-Crumbed And Broiled With Shalot Gravy

Trim the cutlets in the usual manner, and season them with pepper and salt; then egg them slightly over with a paste-brush dipped in two yolks of eggs, beaten up on a plate for the purpose; pass each cutlet through some fine bread-crumbs; then dip them separately in some clarified butter, and bread-crumb them over once more; put them into shape with the blade of a knife, and lay them on a gridiron, to be broiled over a clear fire, of a light-brown color ; then, glaze and dish them up, and serve them with plain or shalot gravy. These cutlets may also be served with any of the sauces directed to be used for plain broiled cutlets.

845. Mutton Cutlets, With Puree Of Mushrooms

Bread-crumb the cutlets as in the foregoing case ; then place them in a sauta-pan with a little clarified butter, fry them over a brisk fire, of a light color, and when done, remove them on to a napkin or a sheet of paper, and glaze them; dish them up, fill the centre with a white puree of mushrooms (No. 122), pour some half glaze round the entree, and serve.

846. Mutton Cutlets, With Cucumbers

Prepare these in the same way as the foregoing, and garnish them, when dished up, with some scollops of cucumbers (No. 138).

847. Mutton Cutlets, A La Milanaise

In this case, the bread-crumbs used for the cutlets must be mixed with 2 oz. of grated Parmesan cheese: in other respects they are to be bread-crumbed as before. When about to send to table, the cutlets should be fried of a light color, glazed, and dished up; and the centre garnished with some macaroni, finished with grated Parmesan cheese, and a spoonful of Bechamel, or any other white sauce; pour some Provencale sauce (No. 25) round the base of the entree and serve.

848. Mutton Cutlets, A La Bretonne

These are prepared and finished in the same way as cutlets, garnished with a puree of mushrooms, with this exception, that the centre must be filled with small potatoes previously cut or scooped in the form of olives, and fried in butter, of a yellow color; pour some Bretonne sauce (No. 27) under the cutlets, and serve.

849. Mutton Cutlets, A La Macedoine

Prepare these in the same way as the foregoing, and when they are dished up, garnish the centre with a Macedoine of vegetables (No. 143); pour some half glaze round the base of the entree, and serve.

850. Mutton Cutlets, A L'Lndienne

Bread-crumb, fry, glaze, and dish up the cutlets; then garnish the centre with two dozen small quenelles of anchovies (No. 246), the force-meat of which must be mixed with a little strong curry sauce (No. 47) ; pour some mangoe sauce under the cutlets, and serve.

The mangoe sauce here alluded to is thus made: - Split a fine mangoe, and let the inside be reserved in a small stewpan; then cut the outside part into narrow strips, and again mince these into shreds, or thin scollops, and place them in the stewpan; add a small ladleful of Espagnole sauce (No. 3) ; boil the whole together for five minutes, when it will be fit for use.

851. Mutton Cutlets, With Puree Of Chestnuts

These, when dished up as in the foregoing cases, should be garnished with a puree of chestnuts (No. 115), and some thin Espagnole poured round them, then serve.

Note. - Bread-crumbed cutlets may be served with every sort of vegetable garnish described in this work, and with all the sauces directed to be served with plain cutlets.