Thoroughly pound in a mortar two ounces of lean, raw veal, season with a heaped teaspoonful of salt and the third of a saltspoonful of cayenne pepper; mix well together, then add the whites of two raw eggs, mix thoroughly again. Gradually add a gill of sweet cream, continually stirring meanwhile; then press it through a fine sieve into a bowl, place it in the ice-box until called for. Mix a tablespoonful of salt with a teaspoonful of white pepper; equally season the six fillets all around. Have on the hot range, two tablespoonfuls of very hot clarified butter in a sautoire, then place the fillets into it, one beside another, and cook on one side only for two minutes. Remove then from the sautoire, place on a dish, the cooked side up. Equally divide the mushrooms, truffles, etc., over each fillet, and with a table-knife give a nice dome shape.
Take the preparation from the ice-box; completely cover the surface of the force on each fillet with this, and with the knife give them also a nice dome shape. Take six small mushrooms, cut off the stems, place one button on each fillet, right in the centre. Cut a good, sound truffle into six equal slices, then with a tube half an inch in diameter cut out from each slice six pieces—quarter-moon shape. Arrange six pieces around each mushroom at equal distances, so that they represent wind-mills. Carefully place each fillet in a buttered sautoire; place on the hot range to cook for one minute only. Then put them in a moderate oven for five minutes.
Remove them from out the oven; place on a hot serving-dish six round, fried, bread croûtons the size of the fillets, one inch thick. Dress one fillet on top of each croûton, pour two gills of hot Colbert sauce ([No. 190]) around the dish and send to the table.
LAMB.
1473. Lamb Chops à la E. F. Shepard.
—Have six fine, nicely pared French lamb chops; place on a dish, mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish.
Take two ounces of raw, lean lamb; place it in the mortar. Season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper; thoroughly pound it, add the whites of two eggs, thoroughly mix together, then add very gradually one gill of sweet cream, continually mixing while adding it, pass it through a fine sieve into a bowl. Cut into small dice-shaped pieces, one ounce of cooked smoked beef tongue, and two mushrooms cut the same way; place these in a sautoire on the hot range, with a teaspoonful of Madeira wine, and reduce until almost dry, and then place in the bowl with the force, mix all well together, and lay it aside for further action.
Thoroughly heat two tablespoonfuls of clarified butter in a sautoire, place the six chops in it and cook for two minutes, but one side only; then dress on a dish, the cooked side up, and equally divide the force among the six chops on top, giving them a pretty dome shape. Cut six thin slices of cooked tongue from the reddest part, then with a tube one inch in diameter cut out from each slice a piece; then with a tube half an inch in diameter, cut out another piece, right from the centre of each. Cut out of a sound truffle six very thin slices, then with a tube half an inch in diameter, cut out six round pieces. Arrange in the centre of each chop a slice of tongue, place a slice of truffle right in the centre of the tongue. Arrange a ring of cooked green peas all around the tongue.
Carefully place them in a well-buttered sautoire and cook for one minute on the hot range; then place them in the oven for five minutes. Have a hot serving-dish with six heart-shaped croûtons ([No. 133]) placed in star-shape around the dish. Gently lay a chop on each croûton—handles out; adjust a paper ruffle on each and serve with the following sauce separate.