ELOISE.
435. Mutton Cutlets.—Trim a neck of mutton by cutting away the scrag and sawing off three inches of the rib-bone, then cut about ten cutlets out of the neck, shape them by chopping off the thick part of the chine-bone, beat them flat to about a quarter of an inch in thickness with a cutlet-chopper, dipped in cold water, detach an inch of fat from the top of the rib-bone, and trim it like the following cut, season with a little salt and pepper, then well beat up one egg, dip a brush into it, and rub it lightly over the chop, dip it into bread-crumbs, form it into shape again, and dress in the following ways:—
Put two ounces of butter into a sauté-pan or very clean omelette-pan, melt it, and put the cutlets in; put it on the fire for five minutes till it is of a nice yellow color; turn them, let them remain four minutes longer, try if they are done by pressing with the finger, they ought to be firm and full of gravy; lay them on a clean cloth, and dress them in the form of a crown, that is, by keeping the thick part at the bottom, and the scraped part of the bone at the top, and each one resting half-way on the other. Every dish of cutlets must be served thus.
436. Cutlets with Mushrooms.—If for ten or twelve cutlets take about twenty fresh mushrooms, cut off the tails, wash them, and dry on a cloth, put two pats of butter in a stewpan, half a gill of water, the juice of a lemon, a little salt and pepper, set on the fire; boil for a few minutes, then add two tablespoonfuls of white sauce, when very hot add a liaison of the yolk of an egg made as follows:
Put the yolk in a cup, and mix well with two tablespoonfuls of milk, stir well for one minute, put it in the middle of your pan, if no white sauce, add a little milk to the mushrooms, and mix a little flour with half a pat of butter, and put it in, keep stirring until boiling; dish up the cutlets, add the liaison, and serve; or still plainer, take the same number of mushrooms, wash well, cut in thin slices, put into a stewpan, with two pats of butter, half a teaspoonful of flour, a little salt and pepper, the juice of a lemon, and a little water; stew gently for ten minutes, serve, pouring the sauce over, or in the middle of the cutlets.
They can be served as cutlets à la jardinière, with peas, with tomatoes, with artichokes, with spinach, à la poiverade, à la sauce piquante, with Brussels sprouts, and à la Soubise.