No. 41.
MUTTON CUTLETS.
Trim the cutlets and arrange in circular order in a pan with a little clarified butter; fry quickly so as to brown on both sides; before quite done pour off the grease; add ½ pint of red wine (port or claret), 1 can prepared mushrooms and same quantity small onions previously simmered in a little butter over a slow fire till done; season with a pinch of mignonette pepper, little salt, some grated nutmeg, a teaspoonful pounded sugar; set the whole to boil on fire 2 minutes, add a spoonful of burnt sugar; allow the cutlets to simmer very slowly for 20 minutes. The cutlets must be dished up closely in a circle; add a half glass of red wine; boil the whole for 1 minute and garnish the center with mushrooms; pour the sauce over the cutlets and serve.
No. 42.
MUTTON CUTLETS WITH CHESTNUTS.
Dish up cutlets, as previously shown, garnish with chestnuts which have been equally heated in a stewpan, so that the husk will easily peel off; take the chestnuts with a little good broth and put in clean stewpan; let simmer; when done pound in a mortar; put in a pan with a little sugar, nutmeg, ½ pint of cream; reduce the pulp, rub through a sieve, put in stewpan, let it get hot, mix in some butter, pour round cutlets some thin sauce.
No. 43.
VOL-AU-VENTS.
[Quantity for 2 vol-au-vents].
Paste—One pound of butter, 1 pound of flour; divide butter in 4 parts, rub ¼ in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second ¼ of butter in layers over this paste; fold and roll it, and add the other two quarters in the same way; keep 1 hour on ice to cool; roll and cut this paste in 4 parts; roll ¼ for the top and ¼ for the bottom of pie. These must be cut out oval shape; cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the 2 layers of pie. The remaining 2 quarters are for another vol-au-vent fixed in the same way. Cut out the center of top cover and fill in with flowers and leaves made of pastry. Put in a hot oven and let it bake ¾ of an hour. While baking this paste will rise and puff out in form like a cylinder. While hot take off this flowered center-piece on top of the pie, and from this opening scrape out all the insides, leaving nothing but a hollow cylinder of crust. Put in ½ dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and sliced; ½ can of mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of flour, ½ pint of cream, 1 pint milk; rub butter and flour together, boil milk and cream, and make a rich sauce of butter and flour, milk and cream, all mixed together; cook in this sauce sweetbreads, truffles, mushrooms, ½ teaspoonful of nutmeg, white pepper and salt each 1 teaspoonful; put in together; stir while boiling; boil 20 minutes. When ready for dinner fill up paste and serve with truffles, mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to the table with the paste.
No. 44.
CROQUETTES.
Take a medium-sized chicken, boil it, a pair of sweetbreads, and ½ box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small onion, a few sprigs of parsley; chop all very fine; bring to a boil a sauce made of 1 pint of milk and chicken water ½ pint, a large tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in the sauce after cooling; season to taste with pepper, salt, and nutmeg; add the chopped chicken; put on to boil and stir 15 minutes; pour into platters to cool; then roll in the shape of pears or eggs; roll them in a beaten egg and then in bread crumbs; stick in a rib bone at the end of the pear shapes; boil them in hot lard a delicate brown; then lay on a napkin in a platter and garnish with parsley. Set them up on a dish in oval form.