This done, dry them; dip them in melted butter, sprinkle them with bread-crumbs, and grill them.
Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separately: one-half lb. of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine. When about to serve, add to this purée two and one-half oz. of finely-grated horse-radish, or the latter grated and afterwards finely chopped.
[1319—CÔTELETTES EN BELLE VUE]
Proceed after one of the recipes given for veal cutlets and grenadins “en Belle Vue.”
[1320—CÔTELETTES EN CHAUDFROID]
Cut some very regular cutlets from a neck of mutton or lamb, which should have been trimmed as explained, braised, and left to cook in its braising-liquor. Clear all grease from the latter; strain it; reduce it, and add to it a brown chaud-froid sauce (No. [34]).
Dip the cutlets in the sauce when it is almost cold; set them on a tray; deck the kernel of meat in each with a fine slice [439] ]of truffle, and sprinkle with cold, melted aspic. When the sauce has set well, pass the point of a small knife round the cutlets, with the view of removing the superfluous sauce; and either dish them round a vegetable salad, cohered and moulded, or simply dish them in the form of a circle and place a pyramid of cohered, vegetable salad in their midst.
[1321—NOISETTES DE MOUTON]
Mutton noisettes, and especially those of lamb, may be classed among the choicest of entrées. They are cut from either the fillet or the neck; but, in the latter case, only the first six or seven ribs are used.
Noisettes are grilled or [sautéd], and all the recipes given for Tournedos (Nos. [1077] to [1139]) and for cutlets, may be applied to them.