Chapter IV: Introduction (3)

A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.

Mince (with Eggs).

Prepare some mince, as in preceding recipe, and serve with very nicely poached eggs on the top of it; garnish with sippets of fried or toasted bread.

Curry of Cold Meat.

_Ingredients_--Some scraps of cold meat.
Some stock or gravy.
Curry powder and flour in the proportion of a
dessertspoonful of each to every half pint of gravy.
1 small onion.
1 small apple.
½ oz. of dripping.
A few drops of lemon juice.
Salt.
Some boiled rice.

_Method._--Slice the onion and apple, and fry them in the dripping.

When fried, rub them lightly through a hair sieve.

Mix the curry powder and flour smoothly with the stock.

Stir and cook well over the fire.

Add the onion, apple, lemon juice, and salt.

Then lay in the meat, and let it warm through, being careful that the sauce does not boil.

Serve with nicely boiled rice.

Shepherd's Pie.

_Ingredients_--Slices of cold meat.
Boiled potatoes.
Butter or dripping.
A little gravy.
Pepper and salt.

_Method._--Season the pieces of meat with pepper and salt, and lay them in a pie-dish with a little gravy.

Mash the potatoes smoothly with butter or dripping; and pepper and salt to taste.

Spread the potatoes over the meat in the form of a pie-crust, and smooth them with a knife dipped in hot water.

Bake for half an hour.

Patties.

_Ingredients_--Some scraps of cold meat.
A little gravy.
Pepper and salt.
Pastry.
1 egg.

_Method._--Mince the meat and moisten with the gravy, adding pepper and salt to taste.

If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice.

Roll out the pastry, and stamp it into rounds with a fluted cutter.

Lay half the rounds on greased pattypans.

Brush round the edges of the paste with a little beaten egg, and put a little mince on each round.

Cover them with the remaining rounds of paste, pressing the edges lightly together.

Glaze with the beaten egg, and bake in a quick oven for about 15 minutes.

Fritters.

_Ingredients_--Some cold meat.
Some nice gravy.
Some Kromesky batter.

_Method._--Cut the meat into neat pieces; dip them in the batter and fry in hot fat until lightly browned (_see_ French Frying).

Pile on a hot dish, and serve, if possible, with a nice gravy poured round them.

Rissoles.

_Ingredients_--Some boiled potatoes.
Cold meat.
A little butter.
2 eggs.
Bread-crumbs.
Pepper and salt.

_Method._--Take equal quantities of boiled potatoes and cold meat.

Mash the potatoes with butter, and add the meat finely minced.

Mix this thoroughly with a beaten egg, adding pepper and salt to taste.

Form into balls or egg shapes.

Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).

Dish on a folded napkin, and garnish with fried parsley.

Cold Meat with Purée of Tomatoes.

_Ingredients_--Slices of cold meat.
4 or 5 tomatoes.
1 small slice of bacon.
1 bay leaf.
1 piece of carrot, turnip, and onion.
1 sprig of parsley.
Thyme and marjoram.
1 teaspoonful of vinegar.
Pepper and salt.

_Method._--Cut the bacon into dice, and fry it.

As soon as the fat melts, put in the tomatoes and other vegetables, cut in slices; stir them, and fry lightly, and then rub through a hair sieve.

Add the vinegar and pepper and salt.

Make the _purée_ hot in a saucepan, and lay the pieces of meat in it to warm through.

Serve in a hot dish, with a border of boiled rice or macaroni.

Cold-meat Pie.

_Ingredients_--Slices of cold meat.
(If liked, slices of cold boiled potatoes).
Some stock or gravy.
Pepper and salt.
Some plain pastry.

_Method._--Roll out the paste, and cut a piece large enough for the cover.

Roll out the scraps, and from them cut a band an inch wide.

Wet the edge of the dish and place this round it.

Season the meat with pepper and salt, and lay the slices in the dish alternately with the potatoes.

Raise them in the middle of the dish in a dome-like shape, and pour in some gravy.

Wet the edges of the band of paste, and lay the cover over.

Trim round neatly, and make a hole in the middle of the crust.

Brush over with beaten egg, and decorate with paste leaves.

Bake in a quick oven for half an hour.

Cold Meat and Macaroni.

_Ingredients_--Slices of cold meat.
Macaroni.
Stock.
Bread-crumbs.
And, if possible, 2 or 3 tomatoes.

_Method._--Put the macaroni in boiling water, and boil it 20 minutes.

Then pour away the water, and stew it in the stock until tender.

Put a layer of macaroni in the bottom of a greased pie-dish.

Lay on it the meat, and cover it with another layer of macaroni, seasoning with pepper and salt.

Proceed in this way, until the dish is full (the top layer must be macaroni).

If tomatoes are used, slice them, and lay over the top; sprinkle with brown crumbs, and bake for about 20 or 30 minutes.

Mayonnaise of Cold Meat.

_Ingredients_--Slices of cold meat.
Green salad.
Beetroot.
Hard-boiled egg.
Some Mayonnaise sauce.

_Method._--Slice the salad, and mix the meat with it.

Heap it high on a glass or silver dish.

Garnish with beetroot and hard-boiled egg, and pour Mayonnaise sauce over (_see_ Sauces).

Beef and Mushrooms.

_Ingredients_--1½ lb. cold roast beef.
1 dozen mushrooms.
1 shalot or small onion, very finely chopped.
2 oz. of butter.
½ pint of beef gravy.
1 dessertspoonful of vinegar.
Pepper and salt to taste.

_Method._--Cut the beef into neat slices, and wash and peel the mushrooms.

Season the meat with pepper and salt, and lay half of it in the bottom of a pie-dish.

Place some of the mushrooms on the top of it.

Put 1 oz. of butter, in pieces, about them.

Then put in the remaining pieces of beef, and the mushrooms and butter in the same way.

Pour in the gravy and vinegar, and cover closely.

Put it into a moderate oven to bake for three-quarters of an hour.

Beef Scalloped.

_Ingredients_--Some cold roast beef minced.
1 boiled onion, very finely chopped.
Some mashed potatoes.
Butter.
Pepper and salt.
1 egg.
A little gravy and mushroom catsup.

_Method._--Mince the beef finely, and moisten it with a little nice gravy.

Add the onion to it, and season nicely with catsup.

Mix the mashed potatoes with plenty of butter, and the egg well beaten, pepper and salt.

Place the mince in greased scallop shells, and cover with the potatoes.

Bake in a quick oven until lightly browned.

When economy has to be studied, leave out the eggs and substitute clarified dripping for the butter. The mixture can be baked in a pie-dish, if more convenient.

Cold Beef Olives.

_Ingredients_--Some cold roast beef.
Some veal forcemeat, omitting the suet.
Some gravy.
Flour.
Pepper and salt.
Some mashed potatoes.

_Method._--Take slices of cold beef, and cut them into strips 1½ inches in width.

Lay on each a little veal stuffing; roll them round it, and tie them with string.

Put them into a stewpan close together; pour the gravy over them, and simmer them gently for ten minutes.

Dish them on a border of mashed potatoes.

Thicken the gravy with a little flour, and pour it over them.

ENTRÉES.

Quenelles of Veal.

_Ingredients_--1 lb. of fillet of veal.
1 oz. of butter.
2 oz. of flour.
1 gill of water.
A few drops of lemon juice.
2 eggs.
Seasoning.

_Method._--Scrape the veal finely.

Melt the butter in a saucepan; mix in the flour.

Then add the water and cook well.

Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly.

Then rub through a wire sieve.

Shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water.

Poach them gently in a greased frying-pan, or _sauté_ pan, for ten minutes.

Dish them on a border of mashed potatoes, and pour white sauce over them.

Garnish with chopped truffle and ham.

Cooked green peas, mushrooms, or other vegetables, may be placed in the centre.

Mutton Cutlets à la Macédoine.

_Ingredients_--Part of best end of neck of mutton.
1 egg.
Bread-crumbs.
3 oz. of clarified butter.
Seasoning.

_Method._--Saw off the chine bone, and the ends of the rib bones, leaving the cutlet bone three inches in length.

Cut the cutlets with a bone to each, and beat them with a cutlet bat to about half an inch in thickness.

Trim them, and leave half an inch of the rib bone bare.

Season, egg and bread-crumb, and fry in clarified butter in a _sauté_ pan for five or seven minutes.

Dish on a border of mashed potatoes, put a _macédoine_ of vegetables in the centre, and pour brown sauce round them.

Mutton Cutlets à la Rachel.

_Ingredients_--Some mutton cutlets.
_Foie gras._
Brown sauce.
_Macédoine_ of vegetables.
Mashed potatoes.
Truffle.
Pigs' caul.

_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 _macédoine_ 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 butter.
¾ oz. of flour.
1 gill of stock.
½ gill of cream.
6 button mushrooms.
A few drops of lemon juice.
Seasoning.
Pastry.

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

Melt the butter 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.

Roll out some paste as thin as possible.

Cut into rounds.

Put a little of the mixture on each, and egg round the edges.

Fold them over, egg and bread-crumb the _croquettes_, and fry in a frying-basket in hot fat (_see_ French Frying).

Garnish with fried parsley.

Veal Cutlets à la Talleyrand.

_Ingredients_--7 or 8 veal cutlets.
1½ oz. butter.
3 button mushrooms, chopped.
1 small shalot, chopped.
A teaspoonful of chopped parsley.
The yolks of 2 eggs.
2 tablespoonfuls of cream.
A few drops of lemon juice.
1 gill of white sauce (_see_ Sauces).
Some mashed potatoes.
A few green peas.
Pepper and salt.

_Method._--Fry the cutlets in the butter, sprinkling the mushroom, shalot, and parsley under and over them.

When the cutlets are cooked, remove them from the pan and pour in the white sauce and cream.

Stir briskly over the fire.

Then add the yolks of the eggs; let them thicken in the sauce, but be careful not to curdle them.

Take the pan off the fire, and add the lemon juice and seasoning as required.

Dish the cutlets on a border of mashed potatoes.

Pour the sauce over them, and put a few nicely cooked peas, or other appropriate vegetables, in the middle.

Fillets of Beef à la Béarnaise.

_Ingredients_--7 or 8 nice little fillets.
1½ oz. of butter.
Mashed potatoes.
½ pint of brown sauce (_see_ Sauces), or good gravy.
Some good _Béarnaise_ sauce (_see_ Sauces).

_Method._--Fry the fillets in the butter.

Dish them on a border of mashed potatoes.

Pour brown sauce or gravy round them, and put the _Béarnaise_ sauce in the middle of the fillets.

Rabbits à la Tartare.

_Ingredients_--1 rabbit.
Some browned bread-crumbs.
1 egg.
½ pint of Tartare sauce (_see_ Sauces).

_Method._--Cut the rabbit into joints.

Dry them well.

Egg and bread-crumb them.

Put them on a greased baking-sheet, with pieces of butter on them.

Bake for half an hour, being careful not to dry them up too much.

Pour the sauce on a dish and pile up the rabbit in the middle of it.

Chicken à la Tartare.

Proceed as in the foregoing recipe, substituting a chicken for a rabbit.

Pigeons Stewed à l'Italienne.

_Ingredients_--3 pigeons.
1 piece of carrot, turnip, and onion.
1 pint of stock.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
If possible, 1 or 2 tomatoes.
1 wineglass of sherry.
2 oz. of butter.
1 oz. of flour.
Some mashed potatoes.
A _macédoine_ of vegetables.

_Method._--Have the pigeons trussed as for stewing.

Cut them in two, and fry them in the butter.

Then remove the pigeons, and fry the vegetables.

Stir the flour, and when that is a little brown, pour in the stock or sherry. Put in the pigeons and stew gently until they are tender.

Dish them in a circle on a border of mashed potatoes.

Strain the gravy over, and put a _macédoine_ of vegetables in the centre.

Croustards à la Reine.

_Ingredients_--Some puff pastry.
A little _quenelle_ meat (_see_ Quenelles of Veal).
1 gill of white sauce.
3 oz. of cold chicken minced.
1 oz. of cooked ham minced.
2 or 3 button mushrooms finely chopped.
2 tablespoonfuls of cream.
A little thick white sauce.
Ham or truffle for decoration.

_Method._--Line some little tartlet tins with some puff paste, put a piece of dough in each, and bake them.

Mix the chicken, ham, and mushrooms with the white sauce and cream. Add pepper and salt to taste.

Remove the paste cases from the tins, take the dough from the middle, and fill them with the chicken mixture.

Cover the top of each with the _quenelle_ meat spread like butter, put them into the oven for a few minutes to cook the _quenelle_ meat.

When dishing them up, spread a little thick white sauce on the top of each, and ornament them with ham and truffle.

Sweetbreads à la Béchamel.

_Ingredients_--1 dozen lambs' heart sweetbreads.
1¼ pint of veal stock.
1 oz. of butter.
1 oz. of flour.
A small piece of carrot, turnip, and onion.
1 sprig of parsley.
2 tablespoonfuls of cream.
A slice of lean ham.
A few drops of lemon juice.
Some mashed potatoes.
A few green peas nicely boiled.
A little finely-chopped cooked ham.
Some parsley or truffle.
Pepper and salt.

_Method._--Trim the sweetbreads, and soak them in cold water for two hours.

Then throw them into boiling water, and simmer them gently for five minutes.

Soak them again in cold water for twenty minutes.

Then put them in a stewpan with the stock, carrot, turnip, onion, parsley, and ham.

Simmer gently until the sweetbreads are quite tender.

Then remove them, and add to the stock the flour mixed thoroughly with butter.

Stir and boil well, to cook the flour.

Add the cream, lemon juice, and seasoning.

Strain the sauce through a fine strainer or tammy-cloth.

Dish the sweetbreads in a circle on a border of mashed potatoes.

Pour the sauce over them.

Put on each sweetbread a tiny pinch of finely-chopped parsley, ham, or truffle; or use all three, placing them alternately.

The green peas should be put in the centre of the dish.

Braised Sweetbreads.

_Ingredients_--2 calves' sweetbreads.
1 pint of strong second stock.
A piece of carrot, turnip, and onion.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
Some larding bacon.
Some carrots and turnips cut in fancy shapes.

_Method._--Soak the sweetbreads in cold water for quite two hours.

Then put them in boiling water, and simmer them for ten minutes to make them firm.

Soak them again in cold water for twenty minutes, and then lard them nicely.

Put the vegetables, cut in pieces, in the bottom of a stewpan.

Lay the sweetbreads on them, and pour in the stock; it should come half way up the sweetbreads.

Cover them with buttered paper, and put the lid on the stewpan.

Simmer gently until the sweetbreads are tender.

Then put them on a baking-tin, and put them in the oven to brown.

Strain the stock they were cooked in into a large saucepan, and boil it rapidly down to a glaze.

Put the sweetbreads on a hot dish, and pour the glaze over.

Carrots and turnips may be cut in fancy shapes, and nicely boiled to garnish the dish.

If preferred, the sweetbreads can be cooked without being larded; a slice of very thin bacon being laid on the top of each.

If a proper braising-pan is used, the sweetbreads need not be browned in the oven.

Lambs' sweetbreads can be cooked the same way. One dozen will be wanted for a small dish.

Sweetbreads à la Parisienne.

_Ingredients_--1 dozen lambs' heart sweetbreads.
1 pint of good second stock.
2 oz. of butter.
1 oz. of flour.
A piece of carrot, turnip, and onion.
1 sprig of parsley.
1 dessertspoonful of mushroom catsup.
1 wineglass of sherry.
A few drops of lemon juice.
Pepper and salt.
Some mashed potatoes.
Green peas nicely cooked.

_Method._--Trim the sweetbreads and soak them for two hours; throw them in boiling water, and simmer them gently for five minutes; then soak them in cold water for twenty minutes.

Simmer them in the stock until they are quite tender.

Then make the butter quite hot in a stewpan.

Fry the sweetbreads in it until nicely browned.

Remove them and fry the flour; then pour in the stock, and stir, and cook well; add the catsup, wine, and lemon juice.

Dish the sweetbreads on a border of mashed potatoes, and pour the same over them.

Put a garnish of nicely cooked green peas in the middle.

Minced Sweetbread.

_Ingredients_--The remains of dressed sweetbreads.
2 or 3 mushrooms.
Enough stock to moisten nicely.
1 teaspoonful of flour.
A slice of cooked ham.
A few drops of lemon juice.
1 oz. of butter.
Pepper and salt.

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

Melt the butter in a stewpan, and fry the mushrooms in it.

Put in the flour, and mix it smoothly with the butter.

Then put in the sweetbread and ham, and enough stock to mix nicely.

Add lemon juice, pepper, and salt, to taste.

Make it hot, and then put the mixture into oiled-paper cases.

Sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes.

Fried Sweetbread.

_Ingredients_--1 dozen lambs' heart sweetbreads.
1 pint of good stock.
1 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.
If liked, ½ wineglass of sherry.
Eggs and bread-crumbs.
Some mashed potatoes and green peas.

_Method._--Trim the sweetbreads, and soak them in cold water for two hours.

Then throw them into the boiling stock, and simmer them for half an hour or more until quite tender.

If possible, let them get cold in the stock.

Then egg and bread-crumb them, and fry them in a frying basket in hot fat (_see_ French Frying).

To make a sauce, melt the butter in a saucepan.

Mix in the flour smoothly, pour in the stock, and stir and cook well; add lemon juice, pepper, and salt to taste, and, if liked, a little sherry.

Dish the sweetbreads on the potatoes; pour the sauce round them, and put the peas in the centre.

The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.

If calves' sweetbreads are used, proceed in the same way, cutting them in neat slices before frying.

Cutlets of Veal with Tomato Sauce.

_Ingredients_--2 lb. of fillet of veal.
2 or 3 oz. of butter, or some of the fat skimmed from the
stock-pot.
1 pint of tomato sauce.
¼ lb. macaroni, nicely stewed in milk and seasoned with
Parmesan cheese.
Some mashed potatoes.
1 uncooked tomato.

_Method._--Cut the veal into neat little cutlets, and fry them nicely in the butter or skimming.

Dish them in a circle on a border of potatoes.

Pile the macaroni high in the middle.

Pour tomato sauce round, and garnish the macaroni with small strips of uncooked tomato.

Beef Olives.

_Ingredients_--1½ lb. of thick beefsteak.
Some veal stuffing.
1½ pint of stock.
1 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.
Pepper and salt.
Some mashed potatoes.
A few carrots and turnips, cut in fancy shapes, and nicely
cooked.

_Method._--Cut the beef into thin strips, lay a little forcemeat on each, and roll them up.

Tie each roll with a little fine string.

Put them in a stewpan close together, and cover them with the stock.

Stew them gently for two or three hours until quite tender.

Then place them in a circle on a border of mashed potatoes.

Remove any fat from the stock, and stir in the butter and flour thoroughly mixed together.

Cook the flour well, and then add the lemon juice and seasoning.

Strain the sauce over the olives, and put the vegetables in the centre.

Veal à la Béchamel.

_Ingredients_--1 lb. of cold cooked veal.
¼ lb. of button mushrooms.
½ pint of _Béchamel_ sauce.
The yolks of 2 eggs.
Some fried sippets of bread.

_Method._--Cut the veal into large dice.

Clean the mushrooms and stew them in the sauce until tender.

Then add the yolks of two eggs well beaten.

Stir over the fire until they thicken, but on no account let the sauce _boil_, as that might curdle the eggs.

Last of all, put in the pieces of veal, and let the saucepan remain by the fire until they are thoroughly heated.

Serve garnished with fried sippets of bread.

Grenadines of Veal.

_Ingredients_--2 lb. of veal.
Some larding bacon.
Some good second stock.
1 piece of carrot, turnip, onion.
1 sprig of parsley, thyme, and marjoram.
Some nicely boiled green peas.

_Method._--Cut the fillet into nice oval-shaped cutlets, about half an inch in thickness, and lard them.

Put the vegetables, cut in small pieces, at the bottom of the stewpan.

Lay the cutlets on them, and pour in sufficient stock to come half way up the cutlets.

Cover them with buttered paper, and put them on a slow fire to simmer gently until tender.

Then put them on a baking-tin in the oven to brown.

Strain the stock and boil it with a half-pint more to a strong glaze.

Dish the _grenadines_ on a border of mashed potatoes.

Pour a little glaze over each, and put the green peas in the middle.

Mayonnaise of Fowl.

Cold Entrée for Suppers.

_Ingredients_--2 fowls.
½ pint of _mayonnaise_ sauce.
A cucumber.
4 hard-boiled eggs.
1 pint of aspic jelly.
A beetroot.

_Method._--Boil the fowls and cut them into neat joints.

Put them in a dish in a circle, the one leaning on the other.

Place in the middle a bunch of endive, and coat the pieces of chicken with _mayonnaise_ sauce.

Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic.

Veal Cutlets.

_Ingredients_--2 lb. of veal cutlet.
Egg and bread-crumbs.
3 oz. of clarified butter.
½ oz. of flour.
½ pint of nice stock.
Some mashed potatoes.

_Method._--Beat the cutlet well to break the fibre of the meat, and then cut it into neat oval or round shapes.

Brush them with the egg and cover them with fine bread-crumbs.

Fry them in a cutlet-pan in the butter.

When they are cooked pour some of the butter from the pan.

Stir in the flour smoothly.

Pour in the stock, and cook well.

Add pepper and salt and a few drops of lemon juice.

Dish the cutlets in a circle on a border of mashed potatoes.

Strain the gravy round them, and put some nice little rolls of bacon in the middle.

To cook the bacon, cut it in thin slices; roll them, and put them on a skewer, they may be either toasted or baked.

Veal Cutlets à l'Italienne.

_Ingredients_--1½ lb. of fillet of veal.
Cut into neat cutlets.
2 oz. of butter.
Egg and bread-crumbs.
Some carrot and turnip, cut in fancy shapes and boiled.
½ pint of Italian sauce.

_Method._--Egg and bread-crumb the cutlets and fry them in the butter.

Dish them on a border of mashed potatoes.

Pour Italian sauce over, and put the vegetables in the middle.

Make the Italian sauce with the butter the cutlets are fried in.

Fillets of Chicken.

_Ingredients_--Some little fillets of chicken cut from the breast.
Some streaky bacon.
½ pint of _Béchamel_ sauce, made with white stock.
Some mashed potatoes.

_Method._--Lay the fillet on a greased baking-tin.

Cover with buttered paper and put them into a moderate oven for ten or fifteen minutes.

Dish them on a border of mashed potatoes.

Pour the sauce over and put little rolls of nicely cooked bacon in the middle.

To cook the bacon, cut it into very thin strips and roll them, run a skewer through, and toast them before the fire.

Chicken à la Marengo.

_Ingredients_--1 chicken.
1½ pint of second stock.
3 tomatoes.
1 piece of carrot, turnip, and onion.
1 sprig of parsley, thyme, marjoram.
2 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.

_Method._--Cut the chicken into neat joints and fry them in the butter.

Then remove them and fry the vegetables.

Add the flour and fry that.

Then pour in the stock; stir and boil for three minutes.

Then put in the chicken and the tomato, sliced.

Simmer for about thirty minutes, until the chicken is quite tender.

Then put the chicken on to an _entrée_ dish.

Add some lemon juice to the gravy, and strain over it.

Chicken à la Cardinal.

_Ingredients_--1 chicken.
1½ pint of _Béchamel_ sauce.
4 ripe tomatoes.

_Method._--Cut the chicken into joints and put them in a stewpan with the sauce and tomatoes, sliced.

Simmer gently until the chicken is quite tender.

Then place them on a hot _entrée_ dish and strain the sauce over them.

Kidneys and Mushrooms.

_Ingredients_--2 dozen medium sized mushrooms.
6 sheep's kidneys.
1 pint of second stock.
1 oz. of butter.
1 oz. of flour.
2 tablespoonfuls of cream.
A few drops of lemon juice.

_Method._--Peel the mushrooms, cut off the stalks, and wash them.

Wipe the kidneys and slice them, put them in a stewpan with the stock and mushrooms.

Simmer them gently for thirty minutes or more, until quite tender.

Mix the butter and flour very smoothly, stir them in and boil for about three minutes.

Add the cream and let it boil, season to taste, and squeeze in a few drops of lemon juice.

Curried Rabbit.

_Ingredients_--1 apple.
1 onion.
2 dessertspoonfuls of curry powder.
1½ pint of second stock.
2 tablespoonfuls of cream.
2 oz. of butter.
2 dessertspoonfuls of flour.
Salt.
A few drops of lemon juice.

_Method._--Cut the rabbit into neat joints and fry them in the butter.

Then remove them and fry the onion and apple, sliced.

Mix the curry powder and flour smoothly with the stock.

Put it into a stewpan; stir and boil three minutes.

Put in the rabbit and add the onion and apple, which should be rubbed through a hair sieve.

Simmer gently for thirty minutes or more, until the rabbit is tender.

Add the cream and let it boil in the sauce.

Squeeze in the lemon juice and add salt.

If a dry curry is liked, remove the rabbit when tender, and boil and reduce the sauce to half the quantity, leaving only sufficient to coat the pieces of rabbit well.

Serve nicely cooked rice with the curry (_see_ Rice for Curry).

Curried Chicken.

Make according to the directions in the preceding recipe, using white stock or boiled milk.

Mutton Cutlets à la Milanaise.

_Ingredients_--7 or more mutton cutlets.
2 eggs, white bread-crumbs.
3 oz. Parmesan cheese, grated.
A little boiled macaroni.
½ pint brown sauce.
Some mashed potatoes.
2 oz. clarified butter, or the fat skimming of the
stock-pot.

_Method._--Trim the cutlets neatly.

Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of the grated cheese.

Fry them for about five minutes in a cutlet pan.

Dish them on a border of mashed potatoes and put some nicely-cooked macaroni in the centre with 1 oz. of grated cheese.

Pour the brown sauce round them and serve very hot.

Chaud-froid Chicken.

Cold Entrée for Suppers and Luncheons.

_Ingredients_--The best joints of 2 chickens.
1 pint of _Béchamel_ sauce.
¼ oz. of Swinborne's or Nelson's Gelatine.
Some aspic jelly.
Endive and lettuce.

_Method._--Melt the gelatine and mix it with the sauce.

Coat the pieces of chicken carefully with it, giving them each two coats if they require it.

When the sauce is firm, place them in a circle on an _entrée_ dish.

Put some lettuce, nicely mixed with salad dressing, in the centre, and garnish prettily with the endive.

A border of aspic jelly should be placed round the chicken.

If liked, the chicken may be decorated with truffle or ham.

Rissoles of Game.

_Ingredients_--Some scraps of cold game.
Some very stiff second stock.
Lemon juice, pepper, salt.
Egg and bread-crumbs.

_Method._--Mince the game finely.

Melt the stock and moisten the game well with it.

Add pepper and salt, and a few drops of lemon juice.

Spread the mixture on a plate to get cold.

When cold it will be quite firm.

Mould it into balls or egg shapes.

Cover them with egg and bread-crumbs, and fry them in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Podovies.

_Ingredients_--Some cooked beef, minced finely.
A little thick gravy, lemon juice.
A little pastry.
Pepper and salt.
Some crushed vermicelli and one or two eggs.

_Method._--Mix the beef with the gravy; season it with pepper and salt.

Roll out the pastry as thin as possible.

Cut it into rounds with a good-sized cutter.

Brush the edges of the rounds with beaten egg, and put a little of the minced meat in the middle of each.

Fold them over, pressing the edges well together.

Cover with the egg, and then with the vermicelli.

Drop them into hot fat (_see_ French Frying) and fry them a golden brown. As they will rise to the top of the fat, it will be necessary to keep them under with a wire basket or spoon. Dish on a folded napkin and garnish with fried parsley.

FISH COOKERY.

To Boil Fish.

Be very careful that the fish is thoroughly cleansed, then place it on the fish-strainer, and tie a cloth, or piece of muslin, over it. (This is to prevent any scum settling on the fish to disfigure it, or spoil its colour.) Immerse it in boiling water, to which two tablespoonfuls of salt, and two of vinegar, have been added; boil it for three minutes to set the albumen on the outside, and so form a casing to keep in the juices and flavour of the fish. Then draw the kettle to the side of the fire and simmer gently until the fish is cooked. For a thick piece of fish, six minutes to each pound, and six minutes over, is the time usually allowed; but no hard-and-fast rule can be laid down, as the time it will take to cook depends on the size and shape, as well as on the weight of the fish. When the fish is cooked, it will have an opaque appearance; and on being pulled, will leave the bone readily. Care must be taken to cook it sufficiently but not to over-boil it. Under-done fish is very unpleasant, while over-cooked fish is flavourless, and breaks to pieces.

Salt fish is put into lukewarm water for the purpose of drawing out some of the salt, and must be simmered until tender. Mackerel should also be put into lukewarm water, as the skin is very tender, and boiling water would break it.

When the fish is cooked, remove the cloth, or muslin, and place the strainer across the kettle that the fish may get well drained. Cover it with a hot cover, and leave it in that position for a few minutes. Then dish, on a folded napkin; or on a strainer, if sauce is poured over it. Garnish tastefully, and serve with an appropriate sauce. Small cod, or salmon, if boiled whole, should be trussed in the form of the letter S.

Baked Fish.

The oven should be kept at a moderate heat, that the fish may not be dried up. Small fish may be cooked with great advantage in the oven, if carefully covered with buttered paper, which will keep them moist, and prevent any baked flavour.

Fried Fish.

Small fish, such as whiting, smelts, &c., are generally fried whole. Larger fish, such as cod and salmon, are fried in the shape of cutlets. Fish to be fried, must be covered with egg and crumbs, or batter. A stewpan, half full of fat, and not a frying-pan, should be used for the purpose (_see_ French Frying), except in the case of the sole; and for that, the new fish-fryer, with a wire strainer, is far better than the old-fashioned pan. The bread-crumbs, for fish, should be prepared by rubbing stale bread through a wire sieve.

Boiled Turbot.

Boil it according to the directions for boiling fish. It usually takes from half an hour to an hour, according to its size. It should be dished on a folded napkin, with the white side uppermost; and garnished with cut lemon, parsley, and coral. Serve with it lobster, shrimp, or anchovy sauce.

Boiled Brill.

This fish is cooked like turbot; garnished in the same way, and served with the same sauces.

Boiled Salmon.

Boil according to the directions given for boiling fish. Truss a small salmon in the form of the letter S. Dish on a folded napkin; and garnish with parsley and coral. Serve with lobster, shrimp, anchovy, or tartare sauce.

Boiled Cod.

Boil according to directions given for boiling fish. A small piece is often served with thick egg-sauce poured over it, and garnished with the yolk of an egg rubbed through a wire sieve.

Salt Cod, Haddock, Plaice, and any Fish,

May be boiled according to directions given for boiling fish, and served with egg, anchovy, or any other appropriate sauce.

Curried Fish.

_Ingredients_--1½ lb. of cold boiled fish.
1 small onion.
1 small apple.
½ pint of second stock.
A few drops of lemon juice.
1 oz. of butter.
1 dessertspoonful of curry powder.
1 dessertspoonful of flour.
Salt.

_Method._--Slice the onion and apple; fry them in the butter, and then rub them through a hair sieve.

Mix the flour and curry powder smoothly with the stock.

Stir over the fire and boil well.

Then add the onion, apple, lemon juice, and salt.

Break the fish into pieces, and remove the bones.

Put it into the sauce, and let it warm through.

Serve with a border of rice round it.

Kedgeree.

_Ingredients_--The remains of cooked fish.
An equal quantity of boiled rice.
2 hard-boiled eggs.
A little butter.
Pepper and salt.

_Method._--Break the fish into flakes, removing all the bones.

Melt a little butter in a saucepan.

Put in the rice, fish, and the whites of the eggs cut small, pepper and salt.

Stir over the fire until quite hot.

Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve.

Baked Herrings.

_Ingredients_--A few herrings.
Browned bread-crumbs.
A little butter or dripping.
Parsley.

_Method._--Split open the herrings, and remove the back-bone.

Roll them up, and place them with their roes on a greased baking-sheet.

Cover them with greased paper, and put them into a moderate oven for ten or fifteen minutes until cooked.

Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs in a straight line on each.

Garnish with the roes and sprigs of parsley.

Herrings baked in Vinegar.

_Ingredients_--A few herrings.
1 dessertspoonful of finely-chopped parsley.
1 small onion.
Vinegar.
Pepper and salt.

_Method._--Grease a pie-dish, and put some herrings at the bottom.

Sprinkle them with the parsley and onion finely chopped, and the pepper and salt.

Put another layer of herrings on the top, and sprinkle them similarly.

Proceed in the same way until the dish is full.

Cover them with vinegar.

Place over them a dish, and bake in a slow oven for three or four hours.

Herrings cooked in this way are used cold.

Smelts Fried.

_Ingredients_--Smelts.
Egg.
Bread-crumbs.
Parsley.

_Method._--Dry the smelts well, and fix their tails in their mouths.

Cover them with egg and bread-crumbs, and fry them a golden brown in a frying-basket in hot fat (_see_ French Frying).

Garnish with fried parsley, and serve with melted butter or other suitable sauce.

Smelts au gratin.

_Ingredients_--Some smelts.
A few button mushrooms.
1 shalot.
1 sprig of parsley.
Lemon juice.
Pepper and salt.
Browned bread crumbs.
Glaze.

_Method._--Lay the smelts on a greased baking-sheet.

Sprinkle under and over them the parsley, shalot, and mushrooms, finely chopped, with lemon juice, pepper, and salt.

Cover them with browned bread-crumbs, and put little bits of butter over them.

Bake them in a moderate oven for seven or ten minutes. Put them on a hot dish, and pour melted glaze over them.

Ling and Hake.

These two fish may be cooked according to any of the recipes given for dressing cod.

Salmon à la Tartare.

_Ingredients_--A piece of salmon.
Some tartare sauce.
Chopped parsley.
Coral.

_Method._--Boil the salmon carefully according to the directions given for boiling fish.

Garnish with coral and parsley, and serve with tartare sauce (_see_ Sauces).

If the salmon is served cold, the tartare sauce is poured over it. If hot, it is served in a sauce-boat.

A slice of salmon is frequently grilled, and served with tartare sauce.

Pickled Salmon.

_Ingredients_--Some boiled salmon.
1 dozen peppercorns.
2 saltspoonfuls of salt.
3 bay leaves.
Equal quantities of vinegar and the liquor the fish was
boiled in.

_Method._--Lay the salmon in a deep pan or pie-dish.

Boil the fish liquor, vinegar, and other ingredients for a quarter of an hour.

Let it get cold, and then pour over the salmon, which should be allowed to remain in the pickle until the next day.

Whitebait.

_Ingredients_--Whitebait.
Flour.

_Method._--Put plenty of oil or fat into a stewpan, and make it hot (_see_ French Frying). The heat of the fat for whitebait should be 400°.

Have a good heap of flour on a cloth.

As soon as the fat is hot, throw the whitebait into the flour, and, taking the cloth by each end, shake the whitebait rapidly until they are well floured.

Turn them quickly into a frying-basket.

Shake the basket well for the loose flour to drop off, and throw the whitebait into the fat for a minute.

As soon as they rise to the surface, remove them with a fish-slice, and drain them on kitchen paper.

Serve them with brown bread and butter, and slices of lemon.

Oyster Patties.

_Ingredients_--6 patty cases.
2½ dozen oysters.
1 oz. of butter.
1 oz. of flour.
¼ pint of milk.
¼ pint of cream.
A few drops of lemon juice.
Pepper and salt.
A little cayenne.

_Method._--Beard the oysters, and cut off the hard white part; cut each oyster in two.

Strain the oyster liquor through muslin.

Put the beards into the milk, and simmer them in it to extract the flavour.

Then melt the butter in a saucepan, and mix in the flour smoothly.

Strain in the milk, and add the oyster liquor. Stir and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add the pepper, salt, cayenne, and the oysters.

Fill the patty cases with the mixture.

Put the lid on each, and decorate with powdered lobster coral.

Serve hot or cold.

Scalloped Oysters.

_Ingredients_--Some oysters.
A little butter, and bread-crumbs.

_Method._--Grease some scallop shells, and place on each two or three oysters.

Cover them with broad-crumbs, and put a little piece of butter on each.

Brown them in a quick oven, and serve very hot.

Scalloped Oysters à la Française.

_Ingredients_--2½ dozen oysters.
1 oz. of butter.
1 oz. of flour.
¼ pint of milk.
2 tablespoonfuls of cream.
A few drops of lemon juice.
Pepper and salt.
Some bread crumbs.

_Method._--Beard the oysters, and cut them in two.

Strain the oyster liquor through muslin.

Simmer the beards in the milk.

Melt the butter in a small stewpan, and mix in the flour smoothly.

Strain in the milk, add the oyster liquor, stir, and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add lemon juice, pepper, salt, cayenne, and oysters.

Grease some scallop shells, and sprinkle them with bread-crumbs.

Fill them with the mixture, and sprinkle some more crumbs over them.

Brown in a quick oven.

Serve on a folded napkin, and garnish with parsley and cut lemon.

Mackerel à la Normande.

_Ingredients_--1 dessertspoonful of bread-crumbs.
2 mackerel.
Half a shalot, chopped finely.
1 teaspoonful of finely-chopped parsley.
¼ teaspoonful dried and powdered herbs.
¼ oz. of butter or dripping.
Pepper and salt.

_Method._--Split open the mackerel, and remove the back-bones as cleanly as possible.

Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.

Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish.

Lay the other mackerel on the top, with the skin uppermost.

Put little bits of butter or dripping about it, and bake from ten minutes to a quarter of an hour.

For serving, sprinkle over a few brown bread-crumbs.

Haddock Stuffed.

_Ingredients_--1 haddock.
3 tablespoonfuls of bread-crumbs.
1 dessertspoonful of finely-chopped parsley.
1 teaspoonful of dried and powdered herbs.
Pepper and salt.
Part of an egg, or a little milk, to bind the stuffing.

_Method._--Mix the crumbs, parsley, herbs, pepper and salt, with the egg or milk.

Put the stuffing in the haddock, and fasten it with a small skewer.

Then truss it with string, or two skewers, in the form of the letter S.

Place it on a greased baking-tin; and put a few pieces of butter or dripping on it.

Bake it in a moderate oven for about twenty minutes.

To serve, place it on a dish and remove the skewers.

Garnish with parsley.

Cutlets of Cod.

_Ingredients_--The tail of a cod.
1 egg.
Bread-crumbs.
Pepper and salt.

_Method._--Cut the tail of a cod into neat cutlets.

Season them with pepper and salt, and cover them with egg and bread-crumbs.

Fry them in a frying-basket in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Cutlets of Cod à l'Italienne.

_Ingredients_--The tail of a cod.
A little butter.
Lemon juice.
Pepper and salt.
Some Italian sauce.

_Method._--Divide the cod into neat cutlets.

Place them on a greased baking-sheet.

Sprinkle over them a few drops of lemon juice, pepper, and salt, and cover them with buttered paper.

Bake them in a moderate oven from ten to twelve minutes.

Dish them in a circle, and pour over them some Italian sauce (_see_ Sauces).

Garnish with coral and truffle.

Cutlets of Cod à la Genoise.

Cook some cod cutlets as in preceding recipe, and serve with Genoise sauce (_see_ Sauces). Garnish with coral and truffle.

Cod with Tomatoes.

_Ingredients_--1½ lb. of cod cutlets.
5 or 6 tomatoes.
1 tablespoonful of vinegar.
Cayenne pepper and salt.

_Method._--Rub the tomatoes through a hair sieve.

Then put the _purée_ thus obtained into a saucepan, and lay the pieces of cod in it. There should be enough tomato _purée_ to cover the cod.

Simmer gently until the cod is tender.

Add the vinegar and seasoning, dish in a circle, and pour the tomato over.

Cod Fricassee.

_Ingredients_--Some boiled cod, either hot or cold.
Plain white sauce (_see_ Sauces).
2 hard-boiled eggs.

_Method._--Break the fish into flakes.

Make the sauce quite hot.

Put the fish into it, and warm it through.

There should be just enough sauce to moisten the cod.

Heap it in a pyramid shape on a hot dish.

Garnish it with rings cut from the hard-boiled eggs.

Sprinkle over the top of the cod the yolks rubbed through a wire sieve or strainer.

Cod Sounds Boiled.

_Ingredients_--Some cod sounds; milk; water.
Béchamel sauce.
Pepper and salt.

_Method._--Soak the sounds in water for about six hours.

Then boil them in milk and water for half an hour or more until quite tender.

Cut them in pieces about two inches square, and make them hot in some _Béchamel_ sauce.

Pile them on a dish in the form of a pyramid, with slices of hard-boiled egg, cut lemon, and parsley.

Marinaded Cod Sounds.

_Ingredients_--Cod sounds.
Milk.
Water.
Oil.
Vinegar.
Shalot.
Parsley.
Pepper and salt.
Butter.

_Method._--Soak the cod sounds in water for about six hours, and then boil them in milk and water until tender.

Cut them in pieces an inch and a half square.

Mix together equal quantities of oil and vinegar, and add to them a shalot and some parsley, very finely chopped; pepper, and salt.

Steep the sounds in the _marinade_.

Just before serving, dip each one in _Kromesky_ batter, and fry in hot fat (_see_ French Frying).

Dish in a circle, and pour over them some piquant sauce.

Decorate with truffle and coral.

Cod Stuffed and Baked.

_Ingredients_--A thick slice from the middle of the cod.
Some veal stuffing.
Browned bread-crumbs.

_Method._--Fasten the stuffing securely in the cod.

Place it on a greased baking-sheet, and cover it with browned crumbs.

Place small pieces of butter or dripping about it, and bake it in a moderate oven for about half an hour, basting occasionally.

Serve with cut lemon, and garnish with parsley.

Note.--A small cod may be stuffed and cooked like a haddock.

Plaice.

This fish may be boiled, baked, or fried.

Fried Fillets of Plaice.

Fillet the plaice by cutting down the centre of the fish with a sharp knife and removing the flesh from either side.

Egg and bread-crumb the fillets, and fry in hot fat (_see_ French Frying).

Drain on kitchen paper, serve on a folded napkin, and garnish with fried parsley.

Fried Fillets of Sole.

Prepare like the fillets of plaice, with the exception that the sole should be skinned before it is filleted.

Fish Croquettes.

_Ingredients_--1 lb. of cooked fish (haddock, cod, ling, or hake are the
best for the purpose).
1 oz. of butter.
2 or 3 eggs.
Pepper and salt.
Some white crumbs.
Parsley.
1 lb. of boiled potatoes.

_Method._--Rub the potatoes through a sieve.

Break the fish into flakes, removing the bones.

Mix the fish and potatoes together; blend them thoroughly with the butter, pepper, salt, and a well-beaten egg.

Form the mixture into balls or cakes.

Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Fish Pudding.

Make a mixture of fish and potatoes as in preceding recipe. Put it on a dish that will stand the heat of the oven, and mould it into the form of a fish.

Bake for half an hour.

Halibut.

This fish may be cooked and served like cod or turbot.

Red Mullets à l'Italienne.

_Ingredients_--4 or 6 red mullets.
2 dessertspoonfuls of mushroom catsup.
A little butter.
Lemon juice.
Pepper and salt.
Some Italian sauce.

_Method._--Lay the mullets in a well-buttered baking-sheet; moisten them with the catsup, and sprinkle with lemon juice, pepper, and salt.

Put some little bits of butter over them.

Bake in a moderate oven for a quarter of an hour or more until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with some Italian sauce (_see_ Sauces), and pour over.

Garnish with truffle and coral.

Red Mullets à la Genoise.

_Ingredients_--Red mullets.
½ glass of port.
A few drops of lemon juice.
Pepper.
Some Genoise sauce.
A little butter.

_Method._--Lay the mullets on a well-greased baking-sheet.

Moisten them with the port wine and lemon juice, and put little bits of butter about them.

Bake them in a moderate oven until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with the Genoise sauce, and pour over them.

Red Mullet in Cases.

_Ingredients_--4 red mullets.
1 dozen button mushrooms.
1 dessertspoonful of finely-chopped parsley.
2 shalots.
Lemon-juice.
Pepper and salt.
Salad oil.

_Method._--Chop the shalots and mushrooms, and mix them with the parsley.

Oil some pieces of foolscap paper.

Lay the mullets on them; sprinkle over them the parsley, mushroom, shalot, lemon juice, pepper and salt.

Fold them in the cases, and cook on a well-greased baking-sheet, in a moderate oven, for about twenty or thirty minutes.

Boiled Whiting.

Fasten the tail in the mouth of each whiting, and lay them on a fish strainer.

Put them into boiling water, with salt in it, and cook them gently for five minutes or more.

Dish on a folded napkin, and garnish with parsley, coral, and cut lemon.

Serve with them _maître d'hôtel_, _Béchamel_, Italian, Genoise, or any other suitable sauce.

Fried Whiting.

_Ingredients_--Some whiting.
Egg.
Bread-crumbs.
Parsley.
Lemon juice.

_Method._--Skin the whiting, and fasten the tail in the mouth.

Dry them well with a cloth.

Egg and bread-crumb them, and fry them in a frying-basket, in hot fat (_see_ French Frying).

Drain them on kitchen paper, and dish on a folded napkin.

Garnish with fried parsley and cut lemon.

_Béchamel_, lobster, shrimp, Italian, Genoise, or any other suitable sauce, may be served with them.

Whiting à l'Italienne.

_Ingredients_--Whiting.
Lemon-juice.
Pepper and salt.
A little butter.
Italian sauce.

_Method._--Skin and fillet the whiting.

Lay the fillets on a well-buttered baking-sheet.

Sprinkle with lemon-juice, pepper and salt, and cover them with buttered paper.

Cook them in a moderate oven, from seven to ten minutes.

Dish in a circle, and pour Italian sauce over.

Garnish with truffle and coral.

Whiting à la Genoise.

Prepare the whiting as in preceding receipt, substituting Genoise for Italian sauce.

Lobster Cutlets.

_Ingredients_--1 hen lobster.
1½ oz. of butter.
1 oz. of flour.
1 gill of cold water.
2 tablespoonfuls of cream.
A few drops of lemon juice.
Cayenne.
Pepper and salt.
Some spawn or coral.
Egg and bread-crumbs.
Parsley.

_Method._--Remove the flesh from the body of the lobster, and cut it up.

Pound the coral in a mortar, with half an ounce of butter, and rub it through a hair sieve. (If spawn is used it need not be pounded.)

Melt 1 oz. of butter in a stewpan.

Mix in the flour; add the water; stir until it thickens.

Then add the coral, and butter, and cook well.

Next the cream, lemon juice, cayenne, pepper, salt, and lastly the chopped lobster.

Spread the mixture on a plate to cool.

When cool, shape into cutlets.

Egg and bread-crumb, and fry in hot fat in a frying-basket.

Put a piece of the feeler in each, to represent a bone.

Garnish with fried parsley.

Lobster Cutlets in Aspic.

Shape some of the lobster-cutlet mixture into cutlets.

Roll in dried and powdered coral, and put a piece of feeler in each.

Pour a little aspic jelly into a clean Yorkshire-pudding tin, or frying-pan.

When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them.

When firm, cut them out with a border of aspic to each, and serve on chopped aspic.

Fried Sole.

_Ingredients_--A sole.
Egg.
Bread-crumbs.
Parsley.

_Method._--Remove the dark skin, and notch the other, here and there, with a knife.

Dry the sole well in a floured cloth.

Brush over with egg, and cover with bread-crumbs.

Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat _see_ French Frying).

A fish-fryer, or a deep frying-pan, should be used for the purpose; and there should be sufficient fat to cover the sole, so that it will not require turning.

When cooked, drain on kitchen paper.

Dish on a folded napkin.

Garnish with fried parsley.

Sole à la Parisienne.

_Ingredients_--1 sole.
1 wineglass of sherry.
½ pint of good second stock.
A few drops of lemon juice.
1 teaspoonful of Harvey's sauce.
1 teaspoonful of anchovy sauce.
Pepper and salt to taste.

_Method._--Remove the dark skin, and notch the other with a knife.

Lay the sole in a baking-pan, and pour over it the stock and sherry.

Cover with a dish, and bake for twenty or thirty minutes in a moderate oven.

Place it on a hot dish.

Boil the stock rapidly down to half the quantity.

Add to it the sauces, lemon juice, and seasoning, and pour it over the sole.

Fillets of Sole à la Rouennaise.

_Ingredients_--2 or more soles.
Lemon juice.
Lobster-cutlet mixture.
Some white sauce.
Chopped truffle.

_Method._--Remove both skins from the soles, and fillet them.

Spread some of the lobster-cutlet mixture on the half of each fillet, and fold over.

Place on a greased baking-sheet; sprinkle over lemon juice and salt, and cover with buttered paper.

Bake in a moderate oven for about twelve minutes.

Dish in a circle, and pour over white sauce, mixed with chopped truffle.

Fillets of Sole à la Maître d'Hôtel.

_Ingredients_--Fillets of sole.
Lemon juice and salt.

_Method._--Roll or fold the fillets, and cook like the Sole _à la Rouennaise_.

Cover them with the same sauce as in the last recipe, using chopped parsley instead of truffle.

Sole au gratin.