Part 28 (1/2)

_Method._--Plainly fry some mutton cutlets, coat one side of each cutlet with the _foie gras_, smoothing it with a knife dipped in hot water.

Lay a small piece of truffle on each cutlet and cover them with pigs'

caul.

Put them on a baking-sheet in a moderate oven for about a quarter of an hour.

Dish them on a border of mashed potatoes.

Pour brown sauce round them, and put a _macedoine_ of vegetables in the middle.

Epigrammes.

_Ingredients_--The rib part, which was sawn off the mutton cutlets.

Egg and bread-crumbs.

_Method._--Boil the mutton until the bones can be easily removed.

Press it, and, when cold, cut it into cutlets or other shapes.

Egg and bread-crumb twice, and fry in hot fat (345) in a frying-basket.

Dish on a border of mashed potatoes, and pour brown sauce round them.

Any cooked vegetables can be put in the centre for a garnish.

Chicken Croquettes.

_Ingredients_--2 oz. of cooked chicken.

1 oz. of cooked ham.

1 oz. of b.u.t.ter.

oz. of flour.

1 gill of stock.

gill of cream.

6 b.u.t.ton mushrooms.

A few drops of lemon juice.

Seasoning.

Pastry.

_Method._--Mince the chicken, ham, and mushrooms.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour.

Pour in the stock, and cook well.

Then add cream, lemon juice, and seasoning; lastly, the chicken, ham, and mushrooms.

Spread on a plate to cool.