No. 18.—Lamb Chops a la Boulangere.
This lady, the boulangère, or baker’s wife, was invented by a lady of the French Court, in opposition to the masculine manners of the butcher’s wife.
Cut and trim neatly, eight, ten, or twelve small lamb cutlets, enough for a small entrée; season lightly with salt, pepper, and a little cayenne; dip them gently in olive oil, then in the flour box, and broil very gently on a slow fire; while doing put a gill of cream in a stewpan, set it on the fire, and when boiling add in two ounces of fresh butter, a tablespoonful of chopped chervil, the juice of half a lemon, a little salt and pepper; stir quick till the butter is melted and it forms a nice smooth sauce, then pour it over your cutlets and serve quick.
No. 19.—Stewed Tripe.
Select two pounds of double tripe, cut in strips of a quarter pound each, put in a clean stew-pan, add a pint of water, ditto of milk, two teaspoonfuls of salt, half that of pepper, eight middling-sized onions carefully peeled, which put in; set to boil rather fast, then simmer till done, which will be in half an hour or rather more; turn out into a deep dish or tureen, and serve.
No. 20.—Curried Tripe.
Make about a pint of curry sauce, as No. 9; cut each half-pound in four pieces; warm gently in it for half an hour, and serve with rice.
No. 21.—Gratin Tripe in Shell.
Add to the above 2 yolks of eggs; mix quick; having taken the stewpan off the fire, stir quick; put in the scolloped shells, throw breadcrumbs over a little butter, put in an oven, salamander the top, and serve.
No. 22.—Tripe Lyonnaise Fashion.