954.—COLD LAMB CUTLETS. (Fr.—Côtelettes d'Agneau á la Gelée.)
There are various ways of preparing this dish. The cutlets may be cooked in butter (sautéed or grilled) or braised and pressed. The former method is no doubt more simple, although braising is highly recommended on account of the fine flavour imparted to the meat by this method of cooking. The cutlets must be carefully pared, trimmed and flattened before they are cooked, and when cooked they must be pressed beneath a heavy weight, and kept thus until they are quite cold. To finish them, proceed as follows:—
Pour a layer of aspic jelly in a sauté-pan, or large dish; when set arrange the cutlets in it, cover with another layer of aspic jelly, and let this also set. Place the pan or dish on the ice for about 1 hour, then cut the cutlets out with a sharp knife, and arrange them in a circle on a round dish. Fill the centre of the dish with some kind of cooked vegetables—peas, beans, asparagus points, or macedoine—previously seasoned with mayonnaise or French salad dressing, and garnish with neatly cut cubes of set aspic jelly, and serve.
Average Cost, 1s. to 1s. 2d. per lb. Allow 9 or 10 cutlets for 6 or 7 persons.
955.—CROQUETTES OF LAMB. (Fr.—Croquettes d'Agneau.)
Ingredients.—½ a lb. of finely-chopped cooked lamb, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, ½ an oz. of butter, ¾ of an oz. of flour, ¼ of a pint of strong stock, salt and pepper, 1 egg, breadcrumbs, frying-fat.
Method—Melt the butter in a stewpan, fry the onion lightly, then stir in first the flour and afterwards the stock, and boil gently for 3 or 4 minutes, stirring briskly meanwhile. Add the meat, parsley, and a good seasoning of salt and pepper, stir over the fire until well mixed, and turn on to a plate to cool. Form into cork-shaped pieces, coat carefully with egg and breadcrumbs, and fry in hot fat. (See "Croquettes of Beef," also " Notes on Frying," p. 433.)
Time.—To fry, 4 to 5 minutes. Average Cost, 5d., exclusive of the meat. Sufficient for 3 or 4 persons. Seasonable from April to October.
956.—CUTLETS, LARDED. (Fr.—Côtelettes d'Agneau Piquées.)
Ingredients.—2 or 3 lb. of neck of lamb, larding bacon, stock, 1 onion sliced, 2 carrots sliced, ½ a turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt and pepper, ½ a pint of tomato or brown sauce (see "Sauces"), glaze, mashed potato.
Method.—Trim the cutlets into a good shape (see "Lamb Cutlets, to