Butter a plain round mould rather thickly, have five or six good-sized truffles chopped very fine, throw them in the mould, which roll round until the sides are quite covered with them; then prepare a piece of bread as in the last, fill the space up with the same forcemeat, blanch it in a stewpan as before, turn out on your dish, take away the bread, and serve with a sauce Périgueux (No. 55) over it.
No. 697. Of Mutton for Entreés.
For entrées the small South Down mutton is much to be preferred, the principal entrées made from mutton are cotelettes, which never will be out of vogue; I shall therefore give a numerous list of receipts for the dressing of them, but the manner of cutting them requires particular attention; the most simple method is to take the chine-bone off from the neck neatly with a saw, but not quite detaching all the meat from the bone, then cut it into chops, leaving a bone to each; with a knife cut off the skinny part from each side of the bone and a piece of the meat at the end of the bone, so as to leave a piece of bone about half an inch in length, then with a cotelette-bat beat them nearly to the same thickness as the bone, take the rough parts of the bone off with your chopper, and trim the cotelettes of a good shape, taking off a greater part of the fat and rounding the lean part nicely; but in cutting cotelettes to look well, much depends upon the taste of the person, they require to be cut some time previous to cooking, or they would shrink and loose their shape.
No. 698. Cotelettes de Mouton à la Reform.
Chop a quarter of a pound of lean cooked ham very fine,
Mutton Cutlet
Pork Cutlet
Lamb Cutlet