Roast a shoulder of lamb and when cold cut it up in very small dice with one fourth the quantity of cooked ham or tongue; put a tablespoonful of chopped onions into a stewpan, with an ounce of butter, pass it over a fire till the onion becomes yellowish, then add a little flour, mix well, put in your mince, with about a pint of white sauce (No. 7), season with a little pepper, salt, and sugar; boil all together five minutes, keeping it stirred, if too thick add a little more sauce, then add two yolks of eggs, stir them in quickly over the fire for one minute, add the juice of a lemon, and pour it out on a dish to cool; when quite cold take twelve pieces of it rather larger than walnuts, roll them about two inches in length, egg and bread-crumb twice over and fry in very hot lard; dress them on your dish in crown upon a small border of mashed potatoes, and serve with some of the blanquette d’agneau above, in the centre.
ENTREES OF PORK.
Very few entrées are made of pork, the cotelettes being the principal; they require a sharp high-seasoned sauce; the small pork only can be used.
No. 768. Cotelettes de Porc à l’Indienne.
Cut twelve cotelettes from a neck of pork, similar to the manner directed for mutton cotelettes, only you will be able to cut four cotelettes without bones, by cutting a cotelette from between the rib-bones, as they require little or no beating, you cut them from the neck of the same thickness you require your cotelettes, egg and bread-crumb and fry them a nice colour in clarified butter; they require to be well done, for underdone pork is very unwholesome; dress in a crown upon a border of mashed potatoes, and serve with a sauce à l’Indienne (No. 45) under them; if for a dinner of any importance omit the cotelettes without bones, using two necks to obtain the quantity.
No. 769. Cotelettes de Porc sauce remoulade.
Prepare and dress the cotelettes as above, and proceed as for the mutton cotelettes, sauce remoulade (No. 717).
Pork cotelettes are also served with their original sauce Robert (No. 28), sauce piquante (No. 27), au jus d’échalotte (No. 16), or poivrade (No. 33) over, and with a sauce tomate (No. 37) beneath them; the cotelettes require glazing, especially where the sauce is served under them.
No. 770. Cotelettes de Porc à la Siamoise.
Prepare twelve cotelettes as before, dress them on your dish, and have ready the following sauce: peel forty button onions, then put half a teaspoonful of sugar in a stewpan, and place it over the fire; when melted and beginning to brown, add two ounces of butter and the onions; keep tossing them over the fire until they get rather brown, add a pint of brown sauce (No. 1), and half the quantity of consommé; let boil on the corner of the stove till the onions are done, keeping it well skimmed, the onions must be tender but not broke, take them out carefully with a colander spoon and place them in a clean stewpan; reduce the sauce till it adheres to the back of the spoon, add a tablespoonful of French mustard, and pass it through a tammie over the onions; have also twenty little balls the size of marbles, cut from some gherkins, which put in the sauce, warm altogether, but do not boil, dress the onions and gherkins in the centre, sauce over and serve.