butter and a liberal seasoning of salt and pepper; dip the cutlets in the preparation, and coat them carefully with breadcrumbs. Boil the peas, drain them well, and just before serving put them into a stewpan with 1 oz. of butter and a little salt and pepper, and toss over the fire until well mixed with the butter. Heat the remaining 1½ ozs. of butter in a sauté-pan and fry the cutlets quickly until lightly browned on both sides, then drain well. Arrange them overlapping each other on a thin potato border, serve the peas in the centre, and pour the hot Espagnole sauce round.
Time.—To cook the cutlets, from 7 to 10 minutes. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.
1034.—MUTTON CUTLETS WITH SOUBISE SAUCE. (Fr.—Côtelettes de Mouton à la Soubise.)
Ingredients.—7 or 8 cutlets cut from the best end of the neck, ½ a pint of Soubise sauce, ¼ of a pint of demi-glace or brown sauce (see Sauces), salt and pepper, salad-oil, or butter.
Method.—Trim and flatten the cutlets into a good shape, brush them over with oiled butter or salad-oil, and grill over or in front of a clear fire for 8 or 10 minutes. The cutlets should be turned 2 or 3 times, and before serving sprinkle both sides with a little salt and pepper. Arrange them in a close circle on a border of mashed potato, serve the Soubise sauce in the centre, and pour the other sauce round.
Time.—8 to 10 minutes. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.
1035.—MUTTON CUTLETS, VENETIAN STYLE. (Fr.—Côtelettes de Mouton à la Venetienne.)
Ingredients.—7 or 8 mutton cutlets, 4 ozs. of quenelle meat, No. 413, 3 tablespoonfuls of finely-chopped ham, 1 hard-boiled white of egg, finely-chopped, 1 small truffle, finely-chopped, 2 ozs. of½ a pint of brown sauce (see Sauces). For the garnish: 1 tablespoonful each of hard-boiled white of egg, gherkin and cold boiled ham cut into very fine strips about 1¼ inches in length, salt and pepper.
Method.—Prepare the cutlets, then fry them in 2 ozs. of hot butter, drain and press lightly until cool. Cover one side of each cutlet with a layer of quenelle meat, which in its turn must be covered with a thin layer of chopped ham. Sprinkle half the cutlets with chopped truffle, the remainder with white of egg, and place them in a sauté-pan. Pour some of the brown sauce round, cover with a buttered paper and cook on the stove or in the oven for about ½ an hour. Heat the garnish in a bain-marie or over a saucepan of boiling water. Remove the cutlets, add the remainder of the sauce, and boil up. Arrange the cutlets in a close circle on a potato border, serve the garnish in the centre, and pour the sauce