One quart of the tender parts of cold game, cut into dice; one generous pint of rich stock, one-third of a box of gelatine, one quart of any kind of force-meat, four cloves, one table-spoonful of onion juice, two of butter, one of flour, three eggs, one pint of bread or cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a cupful of cold water. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth and brown, and add the stock and seasoning. Simmer ten minutes; strain upon the game, and simmer fifteen minutes longer. Beat an egg and add to the gelatine. Stir this into the game and sauce and take from the fire instantly. Place the stew-pan in a basin of cold water, and stir until it begins to cool; then turn the mixture into a shallow baking pan, having it about an inch thick. Set on the ice to harden. When hard, cut into cutlet-shaped pieces with a knife that has been dipped in hot water. When all the mixture is cut, put the pan in another of warm water for half a minute. This will loosen the cutlets from the bottom of the pan. Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serving time. When ready to cook them, beat the two eggs with a spoon. Cover the cutlets with this and the crumbs. Place a few at a time in the frying basket, and plunge them into boiling fat. Fry two minutes. Drain, and place on brown paper until all are cooked. Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way.
Cutlets à la Duchesse.
Two pounds of Lamb, mutton or veal cutlets, one large cupful of cream, one table-spoonful of onion juice, four table-Spoonfuls of butter, one of flour, two whole eggs, the yolks of four more, two table-spoonfuls of finely-chopped ham, one of lemon juice and salt and pepper to taste. Put two table-spoonfuls of the butter in the frying-pan. Season the cutlets with salt and pepper, and when the butter is hot, put them in it. Fry gently for five minutes, if lamb or mutton, but if veal, put a cover on the pan, and fry very slowly for fifteen minutes. Set away to cool. Put the remainder of the butter in a small frying-pan, and when hot, stir in the flour. Cook one minute, stirring all the time, and being careful not to brown. Stir in the cream. Have the ham, the yolks of eggs and the onion and lemon juice beaten together. Stir this mixture into the boiling sauce. Stir for about one minute, and remove from the fire. Season well with pepper and salt. Dip the cutlets in this sauce, being careful to cover every part, and set away to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in boiling fat for one minute. Arrange them in a circle on a hot dish, and have green peas in the centre and cream sauce poured around.
Cutlets served in Papillotes.
Fold and cut half sheets of thick white paper, about the size of commercial note, so that when opened they will be heart-shaped. Dip them in melted butter and set aside. After trimming all the fat from lamb or mutton chops, season them with pepper and salt. Put three table-spoonfuls of butter in the frying pan, and when melted, lay in the chops, and cook slowly for fifteen minutes. Add one teaspoonful of finely-chopped parsley, one teaspoonful of lemon juice and one table-spoonful of Halford sauce. Dredge with one heaping table-spoonful of flour, and cook quickly five minutes longer. Take up the cutlets, and add to the sauce in the pan four table-spoonfuls of glaze and four of water. Stir until the glaze is melted, and set away to cool. When the sauce is cold, spread it on the cutlets. Now place these, one by one, on one side of the papers, having the bones turned toward the centre. Fold the papers and carefully turn in the edges. When all are done, place them in a pan, and put into a moderate oven for ten minutes; then place them in a circle, and fill the centre of the dish with thin fried, or French fried, potatoes. Serve very hot. The quantities given above are for six cutlets.
Veal Cutlets with White Sauce.
One and a half pounds of cutlets, two table-spoonfuls of butter, a slice of carrot and a small slice of onion. Put the butter and the vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and pepper, and lay them on the butter and vegetables. Cover tightly, and cook slowly for half an hour; then take out, and dip in egg and bread crumbs, and fry in boiling fat till a golden brown. Or, dip the cutlets in soil butter and then in flour, and broil. Serve with white sauce poured around. Put a quart of green peas, or points of asparagus, in the centre of the dish, and arrange the cutlets around them. Pour on the sauce. This gives a handsome dish. Or, serve with olive sauce.
Mutton Cutlets, Crumbed.
Season French chops with salt and pepper, dip them in melted butter, and roll in fine bread crumbs. Broil for eight minutes over a fire not too bright, as the crumbs burn easily. Serve with potato balls heaped in the centre of the dish.
Mutton Cutlets, Breaded.