RECIPES. (continued 4)

562. Veal Cutlets à la Maréchale.

—Pare nicely six veal cutlets; season them with a tablespoonful of salt and a teaspoonful of pepper. Cook in a sautoire with two ounces of butter for five minutes on each side. Moisten with half a pint of Espagnole sauce (No. 151), adding four sliced mushrooms, twelve small godiveau quenelles (No. 221), and three chicken livers, blanched and cut into pieces. Cook for five minutes longer, and serve with six croûtons (No. 133).

563. Veal Cutlets à la Milanaise.

—Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatten them, and cook them in a sautoire with six ounces of clarified butter for five minutes on each side, and serve with half a pint of garnishing Milanaise (No. 251).

To prepare breaded veal cutlets with tomato sauce, bread six cutlets as for the above, omit the cheese, cook them as described, and serve with half a pint of tomato sauce (No. 205).

564. Broiled Veal Cutlets.

—Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the cutlets around several times; then put them on the broiler to broil for eight minutes on each side. Remove them from the fire; arrange them on a hot dish, spread a little maître d’hôtel (No. 145) over them, and send to the table.

565. Veal Cutlets à la Philadelphia.

—Pare and brown in a sautoire with two ounces of butter six veal cutlets. Season them with a pinch of salt and half a pinch of pepper, turning them carefully at times. Add two onions cut in thick slices, and place the lid on the sautoire. Stir the onions occasionally, and when of a golden brown color, moisten with half a pint of Espagnole sauce (No. 151). Cook for fifteen minutes, and serve with one teaspoonful of chopped parsley.

566. Veal Cutlets en Papillotes.

—Pare nicely six veal cutlets; put them in a sautoire with one ounce of butter, and season with a tablespoonful of salt and a teaspoonful of pepper. Add half a chopped onion, and brown slightly. Cook for eight minutes with four finely chopped mushrooms, moistening with a gill of Espagnole sauce (No. 151). Cook for four minutes longer. Then take out the cutlets, drain them, and put them to cool. Add to the gravy a teaspoonful of chopped parsley and two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled white paper cut heart-shaped, put a thin slice of cooked ham on one side of the paper; then lay on the ham a little of the stock, and on top of it a cutlet, and another layer of the stock, and over all a thin slice of cooked ham. Cover with the second part of the paper, close it by folding the two edges firmly together, and proceed the same with the other cutlets. Bake for a short time (at most five minutes) in the oven, rather slowly, and then serve.

567. Curry of Veal à l’Indienne.

—Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash them well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinches of salt and one pinch of pepper, adding also a bouquet (No. 254), and six small whole onions. Cook for twenty-five minutes. Then make a gill of roux blanc (No. 135), in a saucepan, moistening it with the liquor from the veal; stir it well, and then add a tablespoonful of diluted curry-powder and three raw egg yolks, beating up as they are put in. Dress the veal on a hot dish; immediately strain the roux over it (as it must not cook again). Neatly arrange half a pint of hot, plain, boiled rice all around the dish, then serve.

568. Escalops of Veal, plain.

—Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter, for five minutes on each side; dress on a hot dish, and serve with any kind of sauce or garnishing desired.

569. Escalops of Veal à la Duxelle.

—Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve.

570. Escalops of Veal with Stuffed Peppers.

—Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and decorate the dish with six stuffed green-peppers (No. 975) three minutes before serving.

571. Escalops of Veal à la Chicorée.

—-Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half a pint of chicorée au jus (No. 934) on the hot dish, and send to the table.

572. Escalops of Veal à l’Italienne.

—The same as for No. 568, adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoonful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce (No. 151), and serve.

573. Escalops of Veal à la Provençale.

—Prepare as for No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoonfuls of Espagnole sauce (No. 151), three chopped cêpes, two crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and then serve with six croûtons of fried bread (No. 133).

574. Escalops of Sweetbreads à la Richelieu.

—Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Allemande sauce (No. 210), and add two sliced truffles and four sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes. Serve on a dish with a folded napkin.

575. Minced Veal à la Catalan.

—Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth (No. 99), and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254), three cloves of crushed garlic, and a gill of tomato sauce (No. 205). Cook well for twenty-five minutes; then serve, sprinkling a little chopped parsley over it.

576. Minced Veal à la Biscaënne.

—Proceed as for No. 575, adding one pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen minutes before serving.

577. Fricandeau with Sorrel.

—Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. 254). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove. Then moisten with half a pint of white broth (No. 99), and cook one hour, basting it occasionally. Serve with half a pint of purée of sorrel (No. 974) on the dish, placing the veal on top.

All fricandeaus are prepared in the same way.

578. Fricandeau with Spinach.

—The same as for No. 577, adding half a pint of hot spinach au gras (No. 943) instead of the sorrel.

579. Fricandeau à la Morlaisienne.

—The same as for No. 577, serving it with a gill of hot Madeira sauce (No. 185), and garnishing with six small stuffed cabbages around the dish (No. 919).

580. Calf’s Liver Stewed à l’Italienne.

—Cut two pounds of fresh calf’s liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley.

581. Calf’s Liver Sauté à la Provençale.

—Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley.

582. Calf’s Liver à l’Alsacienne.

—Cut two pounds of calf’s liver into square pieces, and put them in a sautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for six minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of Espagnole sauce (No. 151), and let it just come to a boil. Serve with a little chopped parsley.

583. Calf’s Liver Braised à la Bourgeoise.

—Place a small calf’s liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablespoonfuls of clarified butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and half a sliced onion. Turn the liver over and moisten it with one gill of Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season with a pinch of salt and half a pinch of pepper, and cook for forty-five minutes. Strain the sauce into another saucepan (meanwhile keeping the liver in a warm place), adding to the gravy two medium-sized, sound, well-scraped, sliced, raw carrots, and two ounces of salt pork cut into shreds. Stew well together for twenty-five minutes, and pour the garnishing over the liver just before serving, decorating with six small onions around the dish.

584. Calf’s Liver Broiled with Bacon.

—Take a nice, tender, fresh calf’s liver weighing a pound and a half; pare and trim off the hard portions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil; mix well together. Broil for four minutes on each side. Arrange the slices on a hot serving-dish, and decorate with six thin and crisp slices of broiled bacon (No. 754). Spread a gill of maître d’hôtel butter (No. 145) over, and serve very hot.

585. Loin of Veal, Roasted.

—Saw from a fine, white, fresh, and fat loin of veal with the kidney, the spine, and whatever hip-bone remains. Season the loin with a tablespoonful and a half of salt, and one heaped teaspoonful of pepper and roll the flank part neatly over the kidney, and tie it with a string.

Have ready a lightly buttered roasting-pan. Lay in it the loin; pour in half a glassful of water, and distribute a few bits of butter over the meat. Then cover its entire length with a piece of well-buttered paper. Place the pan in a moderate oven, and roast it for one hour and three-quarters, meanwhile basting it frequently with its own gravy. Take it out of the oven, untie it, and place it on a hot serving-dish. Add three tablespoonfuls of broth to the gravy in the pan, skim off the fat and reduce it to the consistency of a demi-glace sauce; then strain it through a colander, either over the roast or into a separate sauce-bowl, and send it to the table immediately.

Loin of lamb, roasted, is to be prepared exactly as above described, letting it cook fifty minutes instead of an hour and three-quarters.

Loin of mutton is also to be roasted and served in the same way, but one hour’s cooking will be sufficient.

586. Grenadins of Veal, Purée of Peas.

—Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth (No. 99). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot purée of peas (No. 49) on the dish, the grenadins on top, and the gravy strained over all.

587. Grenadins of Veal à la Chipolata.

—The same as for No. 586, only adding half a pint of hot chipolata garnishing (No. 232) instead of the peas.

588. Grenadins of Veal à la Sevigné.

—The same as for No. 586, only decorating the dish with six bouchées Sevigné, made by preparing six small bouchées (No. 270), and filling them with very finely chopped spinach au jus (No 943). Lay the covers on and serve very hot without any other garnishing.

589. Grenadins of Veal à l’Africaine.

—Prepare the same as for No. 586, serving very hot, with three small, stuffed egg-plants (No. 909), and eighteen medium-sized, cooked gumbos (No. 1030).

590. Braised Noix of Veal à la Providence.

—Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally, and moistening with half a pint of white broth (No. 99), and half a pint of Espagnole sauce (No. 151.) Add one pint of raw Jardinière (No. 1033) and a cupful of flageolets. Cook for forty-five minutes all together. Transfer the knuckle to a hot dish, pour the garnishing over, and serve.

591. Braised Noix of Veal en Daube.

—Proceed the same as for braised beef en Daube (No. 483).

592. Panpiette of Veal à la Faubonne.

—Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, roll, and tie together with string. Put them in a sautoire with small scraps of pork, adding half a sliced carrot and half a sliced onion. Cover with a barde of larding pork on top, and brown for ten minutes. Moisten with a gill of white broth (No. 99); cover with buttered paper, and put in the oven to finish cooking for twenty-five minutes. Serve, with half a pint of purée of lentils (No. 46), mixed with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.

593. Panpiette of Veal à l’Ecarlate.

—The same as for No. 592, pouring half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.

594. Panpiette of Veal, Purée of Chestnuts.

—The same as for No. 592, adding half a pint of hot purée of chestnuts (No. 131).

595. Panpiette of Veal, Sauce Duxelle.

—The same as for No. 592, putting half a pint of hot Duxelle sauce (No. 189) on the dish, and arranging the panpiettes over it.

596. Breast of Veal à la Milanaise.

—Bone a breast of veal of two and a half pounds; season with one tablespoonful of salt and a teaspoonful of pepper. Stuff it in the usual way with forcemeat (No. 229). Roll and tie it, making a few incisions in the skin, and put it in a saucepan, with one sliced carrot and one sliced onion. Braise it for one hour and a half in the oven, basting it occasionally with its own gravy. Serve with half a pint of hot Milanaise garnishing (No. 251) on the dish, placing the meat on top, and straining the gravy over it.

597. Calf’s Feet, Naturel.

—Split each of three calf’s feet in two; remove the large bone, and put them in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with two tablespoonfuls of flour and three quarts of cold water. Stir well; add a gill of vinegar, one onion, one carrot (all cut in shreds), twelve whole peppers, a handful of salt, and a bouquet (No. 254), and cook briskly for one hour and a half. Drain well, and serve with any kind of sauce required.

598. Calf’s Feet à la Poulette.

—The same as for No. 597, adding half a pint of hot poulette sauce, made by putting one pint of hot Allemande sauce (No. 210) into a saucepan, with one ounce of fresh butter, adding the juice of half a medium-sized lemon, and a teaspoonful of chopped parsley. Heat well on the hot stove until thoroughly melted and mixed, but do not let it boil. Keep the sauce warm, and serve for all sauce poulettes.

599. Calf’s Feet, Sauce Piquante.

—Same as for No. 597, adding half a pint of hot piquante sauce (No. 203).

600. Calf’s Feet, Sauce Remoulade.

—Same as for No. 597, adding half a pint of hot Remoulade sauce (No. 209).

601. How to Blanch Sweetbreads.

—Clean and neatly trim three pairs of fine sweetbreads. Soak them for three hours in three different fresh waters, one hour in each water, with one pinch of salt in each water. Drain, place in cold water, and blanch them until they come to a boil. Then drain, and freshen them in cold water. Cover with a napkin, lay them aside in a cool place, and they will now be ready for general use. When they are to be used in molds, they should be gently pressed down with a pound weight.

602. Sweetbreads, Braised.

—Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No. 254). Sprinkle over them a pinch of salt, and cover them with a buttered paper. Reduce to a golden color, and moisten with half a pint of strong white broth (No. 99). Cook it in the oven for forty minutes, basting occasionally with the gravy, lifting the buttered paper, and replacing it each time in the same position. The sweetbreads will now be ready to serve with any kind of sauce or garnishing desired. Always place the sauce or garnishing on a hot serving-dish, and lay the sweetbreads over it, then send to the table.

603. Sweetbreads Braised à la Financière.

—Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financière sauce (No. 246).

604. Sweetbreads Braised with Sorrel.

—The same as for No. 602, adding half a pint of hot purée of sorrel (No. 974).

605. Sweetbreads Braised au Salpicon.

—The same as for No. 602, adding half a pint of hot salpicon (No. 256).

606. Sweetbreads à la Soubise.

—The same as for No. 602, adding half a pint of hot soubise (No. 250).

607. Sweetbreads Braised, with Spinach.

—The same as for No. 602, adding half a pint of hot spinach (No. 943).

608. Sweetbreads à la Sauce Duxelle.

—The same as for No. 602, adding half a pint of hot duxelle sauce (No. 189).

609. Sweetbreads Braised, with Mushroom Sauce.

—The same as for No. 602, adding half a pint of hot mushroom sauce (No. 230).

610. Sweetbreads Braised à la Sauce Béarnaise.

—The same as for No. 602, adding half a pint of hot Béarnaise sauce (No. 166).

611. Sweetbreads Braised aux Cêpes.

—The same as for No. 602, adding half a pint of hot cêpes.

612. Sweetbreads Braised aux Gourmets.

—The same as for No. 602, adding half a pint of hot gourmet garnishing (No. 241).

613. Sweetbreads Braised à la Parisienne.

—The same as for No. 602, adding half a pint of hot Parisienne garnishing (No. 240).

614. Sweetbreads Braised à la Godard.

—The same as for No. 602, adding half a pint of hot Godard garnishing (No. 238).

615. Sweetbreads Braised à la Montglas.

—Place six braised sweetbreads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes; then pour one tablespoonful of hot montglas sauce (No. 213) over each. Serve on a dish with a folded napkin.

616. Stewed Sweetbreads à la Catalan.

—Cut four blanched sweetbreads (No. 601) into slices; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, one gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook for ten minutes; arrange on a hot dish, and serve.

617. Sweetbreads Broiled à la Colbert.

—Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them; mix them in well, and then broil them on a brisk fire for five minutes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce (No. 190).

618. Sweetbreads Braised à la Pompadour.

—Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Béarnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke-bottoms on the sauce, place a sweetbread on each artichoke, with a thin slice of truffle on top of each, and serve.

619. Sweetbread Croquettes, Périgueux Sauce.

—Prepare six sweetbread croquettes (No. 276), and serve them on a dish with a folded napkin. Serve half a pint of Périgueux sauce (No. 191), separate.

620. Sweetbread Croquettes with Peas.

—The same as for No. 619, adding half a pint of cooked peas, with a gill of Madeira sauce (No. 185), cooked together for two minutes. Pour it on the dish; place the croquettes over it, and serve.

621. Coquilles of Sweetbreads à la Dreux.

—Cut four blanched sweetbreads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Reduce them for ten minutes, then add a gill of velouté sauce (No. 152), six minced mushrooms, and two truffles cut the same. Season with half a tablespoonful of salt, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg, and finish by adding two tablespoonfuls of good cream, or half an ounce of good butter. Fill six silver table-shells with this; sprinkle them with fresh bread-crumbs; pour a few drops of clarified butter over them, and put them in the baking oven. Brown slightly for six minutes longer, and serve on a hot dish with a folded napkin.

622. Coquilles of Sweetbreads à la Cardinal.

—The same as for No. 621, but instead of truffles use one ounce of smoked beef-tongue, and the same quantity of tomato sauce (No. 205), instead of the cream.

623. Coquilles of Sweetbreads à la Reine.

—Cut four blanched sweetbreads (No. 601) in slices, and fry them in half an ounce of butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a tablespoonful of salt, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg. Reduce for ten minutes, and moisten with one gill of Allemande sauce (No. 210), adding six sliced mushrooms, two sliced truffles, and twelve small quenelles of godiveau (No. 221). Finish the same as for No. 621.

624. Veal Stew, Marengo.

—Cut three pounds of lean veal into pieces, and reduce them in a stewpan with one gill of oil, a cut-up onion or two shallots, and two ounces of salt pork, also cut up. Toss them occasionally, and when well browned after ten minutes, strew in two tablespoonfuls of flour, stirring well again. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205); season with a good tablespoonful of salt and a teaspoonful of pepper, adding a crushed clove of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve with six croûtons (No. 133) around the dish, and a little chopped parsley sprinkled over it.

625. Veal Stew à la Provençale.

—Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten minutes, stirring occasionally; add two tablespoonfuls of flour, stir again, and moisten with one quart of white broth (No. 99). Season with a heaped tablespoonful of salt and a teaspoonful of pepper, and add six minced mushrooms, three crushed cloves of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve on a hot dish, sprinkling a little chopped parsley over it.

626. Veal Stew à la Grecque.

—Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of table-celery, cut in two, and eighteen raw okras, pared whole. Cook for thirty minutes, and serve with the dish nicely decorated with the garnishing.

627. Veal, Stewed à la Portugaise.

—The same as for No. 626, substituting three stuffed tomatoes (No. 987), or plain, roasted tomatoes, and three timbales of cooked rice (No. 501) for the other garnishing.

628. Veal, Stewed à la Solferino.

—Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205), seasoning with one heaped tablespoonful of salt, and one teaspoonful of pepper. Stir well together until it reaches boiling-point; then add two carrots, and two turnips cut out with a vegetable-scoop, and a bouquet (No. 254). Cook again for forty minutes, and serve.

Any kind of vegetables in season can be added.

629. Veal, Stewed à la Bourgeoise.

—Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth (No. 99). Stir well, and season with one heaped tablespoonful of salt, one teaspoonful of pepper, and half a glassful of red wine. Add two carrots cut in square pieces, one ounce of salt pork also cut in pieces, and a bouquet (No. 254). Cook for forty minutes longer, remove the bouquet, and serve.

630. Veal, Stewed with Oyster-plant.

—The same as for No. 629, substituting for the garnishing one bunch of well-cleaned, raw oyster-plant cut into pieces, forty minutes before serving.

631. Veal, Stewed with Peas.

—The same as for No. 629, substituting one pint of fresh peas for the oyster-plant thirty minutes before serving. Should green peas be out of season, use one pint of canned peas five minutes before serving.

632. Veal, Stewed à la Chasseur.

—The same as for No. 629, substituting for the garnishing twelve minced mushrooms, sixteen quenelles de godiveau (No. 221), and one clove of garlic three minutes before serving. Serve with six croûtons (No. 133) around the dish.

633. Tendron of Veal à la Nantaise.

—Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. Cover with a buttered paper, and when it begins to color after five minutes, moisten it slightly with a pint of water or broth. Baste as frequently as possible, and let it cook one hour. Then put it on a dish, strain the sauce over it, garnish with six stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of croûtons all around the dish, and serve.

634. Tendron of Veal with Sorrel.

—The same as for No. 633, substituting one pint of cooked, hot sorrel (No. 974) on the dish, for the other garnishing.

635. Tendron of Veal à la Morlaisienne.

—The same as for No. 633, substituting six small stuffed cabbages (No. 919) for the other garnishing.

636. Tendron of Veal à la Chipolata.

—The same as for No. 633, pouring one pint of hot chipolata (No. 232) on the dish, and placing the tendron on top.

637. Calf’s Head, plain.

—Plunge a fine, fresh, white calf’s head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starting from the centre of the head, right down to the nostrils. Then, with a very keen knife, bone it from the top to the base on both sides. Place in a saucepan two tablespoonfuls of flour, one gill of vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled onion, eighteen whole peppers, and two pinches of salt. Pour in very gradually two quarts of cold water—briskly stirring meanwhile until all added. Cut up half of the head into six equal pieces; add them to the broth, as also the other whole half. Let all cook together on a moderate fire for one hour and a half. Lift up the pieces and half the head, place the six pieces on a dry napkin. Have ready a hot dish with a folded napkin over it, neatly dress the six pieces on it, decorate with parsley-greens, and serve with any desired sauce. Place the remaining whole half in a stone jar, strain the broth over it, and keep in a cool place for any purpose required.

For calf’s brains, see No. 557.

638. Calf’s Head à la Cavour.

—Take half a boiled calf’s head as for No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and six sippets of fried bread (No. 133).

639. Calf’s Head à la Poulette.

—The same as for No. 637, pouring half a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley.

640. Calf’s Head à la Vinaigrette.

—The same as for No. 637, laying a folded napkin on the dish, and arranging thereon the half of the head. Serve with parsley-leaves around the dish, and one pint of vinaigrette (No. 201), separately.

641. Calf’s Head en Tortue.

—Prepare and cut into six equal pieces, as for No. 637, half a calf’s head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing (No. 239), decorate with three pieces of heart-shaped, fried croûtons (No. 133), a little fried parsley, and send to the table very hot.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

MUTTON—LAMB.

642. Mutton Chops à la Provençale.

—Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side only, and lay them aside to get cold. The chops should always be cooked for two minutes as above mentioned, after the garnishing has been prepared.

Garnishing à la Provençale.

—Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five minutes to prevent them from getting brown, drain well, place them in a sautoire with one ounce of good butter, and cook for five minutes. Add a dash of white wine, a thin slice of garlic crushed with a spoon, half a spoonful of grated Parmesan cheese, and one gill of good béchamel sauce (No. 154). Season with half a pinch of salt and half a pinch of pepper. Stir all well until it comes to a boil, then put it away to cool. Divide the garnishing over the cooked side of the six chops about a quarter of an inch in thickness; besprinkle with fresh bread-crumbs mixed with a little grated Parmesan cheese. Carefully place the chops in a well-buttered pan, and pour a little clarified butter over them. Place in a very hot oven for five minutes, or until of a good color, and serve with half a pint of hot velouté (No. 152).

643. Mutton Chops, Breaded.

—Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes on each side, and serve with half a pint of any hot sauce or garnishing desired.

644. Mutton Chops, Bretonne.

—Pare six nice mutton chops, season with a tablespoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side. Arrange them on a dish, and serve with half a pint of purée of white beans (No. 92), mingled with two tablespoonfuls of good, hot meat-glaze (No. 141).

645. Mutton Chops à l’Africaine.

—Broil six mutton chops as for No. 644, and serve with three stuffed egg-plants for garnishing (No. 909), and twelve sliced okras in clusters, in place of the other garnishing.

646. Mutton Chops à la Napolitaine.

—The same as for No. 644, but substituting for the garnishing half a pint of hot Napolitaine (No. 195).

647. Chops Soyer, with Potatoes.

—Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of one pint, or the equivalent, of fried potatoes (No. 993) around the dish.

648. Leg of Mutton à la Portugaise.

—Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter over it, and roast for one hour in a pan, basting occasionally with the gravy, and turning it once in a while. Remove from the oven; dress on a hot dish, and serve with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), straining the gravy over.

Plain roast leg of mutton is prepared the same, only served without any other garnishing than its own gravy.

649. Leg of Mutton à la Condé.

—Roast a leg of mutton the same as for No. 648, and serve it with half a pint of cooked red beans (No. 951) added to the gravy, either on the same dish as the leg, or in a separate bowl.

650. Leg of Mutton, Bretonne.

—Proceed the same as for No. 648, but using half a pint of cooked white beans instead of the other garnishing, and adding one teaspoonful of chopped parsley, also one hashed and browned onion.

651. Leg of Mutton, Caper Sauce.

—Pare a nice leg of mutton as for No. 648, put it on to boil in a stock-pot, filled with slightly salted cold water, add a bouquet (No. 254), and one cut-up carrot. Boil one hour and a quarter, and serve with half a pint of hot caper sauce, made by putting a pint of hot Hollandaise sauce (No. 160) into a saucepan with a light handful of capers, and heating thoroughly for five minutes without boiling.

652. Mutton Hash à la Zingara.

—Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Season with a good tablespoonful of salt, the same of pepper and half a saltspoonful of nutmeg. Also put in two cut-up, raw tomatoes, a tablespoonful of chopped parsley, and a crushed clove of garlic. Add a gill of Espagnole sauce (No. 151), and a gill of broth (No. 99). Mix all together, and cook twenty minutes, then serve with a pinch of chopped parsley sprinkled over the dish.

653. Mutton Hash au Gratin.

—Proceed as for No. 652, omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little fresh bread-crumbs over, spread a very little butter on top, and put into the oven until of a good golden color, for which it will require from eight to ten minutes.

654. Lamb’s Feet à la Poulette.

—The same as directed for calf’s feet (No. 598), adding half a pint of hot poulette sauce (No. 598).

655. Mutton Stew, Fermière.

—Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of butter, and six small onions. Cook for ten minutes, or until of a good golden color. Add three tablespoonfuls of flour, mix well together, and moisten with three pints of light white broth or water, stirring continually while boiling. Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, adding two carrots and two turnips, cut in square pieces, a bouquet (No. 254), and one crushed clove of garlic. Cook on a moderate fire for thirty minutes; put in half a pint of lima beans, and let the whole cook again for fifteen minutes. Skim off the fat well, remove the bouquet and serve.

656. Mutton Stew, Solferino.

—Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vegetable-spoon; cook these thirty minutes with the stew, and ten minutes before serving add half a pint of stewed tomatoes (No. 1027) instead of the lima beans.

657. Mutton Stew à la Marseillaise.

—The same as for No. 655, but instead of the other garnishings, add one pint of stewed tomatoes (No. 1027), four cloves of crushed garlic, two chopped onions, and twelve minced mushrooms. Let cook for thirty minutes, and serve with chopped parsley sprinkled over.

658. Mutton Stew, Portugaise.

—Proceed the same as for No. 655, replacing the garnishing with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), nicely arranged around the dish.

659. Mutton Stew with Potatoes.

—Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve.

660. Irish Mutton Stew.

—Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil; then remove into another pan. Clean the pieces well again, return them to the saucepan and cover them with boiling water. Place on the fire, seasoning with two tablespoonfuls of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet (No. 254). Let cook for twenty-five minutes, then add half a pint of potatoes cut in quarters. Dilute half a cupful of flour with half a pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, thoroughly skimming it before serving.

661. Mutton Kidneys en Brochette au Petit Salé.

—Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maître d’hôtel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.)

662. Mutton Kidneys Sautés, Madeira Sauce.

—Pare well twelve mutton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add half a pint of Madeira wine sauce (No. 185), squeeze in the juice of half a lemon, add another small piece of fresh butter, toss well again without boiling, and serve.

663. Mutton Kidneys Sautés à l’Italienne.

—Proceed as for No. 662, adding one gill of cooked fine herbs (No. 143); toss well for one minute, being careful not to let it boil. Avoid boiling any kidneys when being prepared in this way. All stewed mutton kidneys are prepared the same, adding either six minced mushrooms one minute before serving, or if truffles are preferred, add three medium-sized, minced truffles.

664. Saddle of Mutton, Roasted, Plain.

—Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with three strings, so that it retains its shape, season it with a good pinch of salt, and it will then be ready to roast. Place the saddle in a roasting-pan, adding a gill of cold water; put it in a moderate oven, and let cook for forty-five minutes. Baste it frequently with its own gravy, and serve on a very hot dish. Skim off all the fat, strain the gravy into a sauce-bowl, and serve separately.

N. B.—Should the saddle be of heavier weight, say twelve to fourteen pounds, one hour and a quarter will be necessary to cook it.

665. Saddle of Mutton, Sauce Colbert.

—Proceed exactly the same as for No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl.

666. Saddle of Mutton, Currant Jelly.

—Same as directed for No. 664 serving with half a pint of hot jelly sauce (No. 884), or with a little currant jelly, separately.

667. Saddle of Mutton, Sauce Poivrade.

—Proceed the same as for No. 664, serving with half a pint of poivrade sauce, separately (No. 194).

668. Saddle of Mutton, Londonderry Sauce.

—The same as for No. 664, serving with half a pint of hot Londonderry sauce (No. 880).

669. Saddle of Mutton à la Sevigné.

—Exactly the same as for No. 664, only serving with six boucheés à la Sevigné (No. 588).

670. Saddle of Mutton à la Duchesse.

—Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006).

671. Saddle of Mutton with Potatoes.

—Served exactly the same as for No. 664, only adding one pint of potatoes château (No. 1009).

672. Lamb Fries à la Diable.

—Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a tablespoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce à la Diable (No. 198), separately.

Lamb chops can be prepared the same way. Lamb fries, as above prepared, should be immediately served as soon as cooked.

673. Lamb Fries, Tomato Sauce.

—Same as for No. 672, only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with half a pint of hot tomato sauce (No. 205), separately.

Lamb fries with Tartare sauce are prepared the same way, only serving with half a pint of Tartare sauce (No. 207), in a separate bowl.

674. Brochette of Lamb à la Dumas.

—Take a raw leg of lamb weighing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, one teaspoonful of chopped chives, one teaspoonful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Let them steep for about two hours, stirring at times; then take the pieces out, run a skewer through the centre of the six pieces, interlarding them with pieces of salt pork; dip them in bread-crumbs and broil for four minutes on each side. Serve with half a pint of hot Colbert sauce (No. 190), poured on the serving-dish, and place the brochettes over, arranging them nicely.

675. Ballotin of Lamb with Peas.

—Bone a shoulder of spring lamb weighing about two and a half pounds. Let the end bone remain for a handle. Season with half a tablespoonful of salt, and the same quantity of pepper. Sew it up with a needle, fasten it firmly, and boil two or three minutes in the stock-pot. After letting it cool, lard the top with a larding needle as for a fricandeau, and place it in a saucepan with a piece of lard-skin, a carrot and an onion cut in slices. Brown slightly for six minutes; then moisten with a pint of broth (No. 99) and half a pint of Espagnole sauce (No. 157); cook in the oven forty-five minutes, take it out, and strain the sauce over a pint of hot, boiled, green peas (No. 978). Cook two minutes longer. Place the garnishing on a hot dish; remove the strings of the ballotin; lay it on the top of the garnishing, and serve.

676. Curry of Lamb, with Asparagus-tops.

—Have three pounds of shoulder of lamb cut into pieces about two inches square. Wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it come to a boil, then strain through a colander, and wash again in water. Place the pieces in a saucepan, covering them with boiling water; season with two tablespoonfuls of salt, one teaspoonful of pepper, six small onions, and a bouquet (No. 254). Put the lid on, and cook forty minutes. Then strain off the liquor into another saucepan containing half a pint of roux blanc (No. 135), stirring well until it boils, and then let it stand on the corner of the stove. Break into a separate bowl four egg yolks with the juice of half a lemon, beaten well together. Add this to the sauce, dropping it in little by little, and stirring continually. Pour all over the lamb, and add one pint of cooked asparagus-tops, but be careful not to let it boil again. Serve with a border of hot, boiled rice all around the dish.

677. Curry of Lamb à l’Indienne.

—Proceed exactly as for No. 676, only adding three tablespoonfuls of curry diluted in half a cupful of water. Instead of the asparagus-tops, use a border of hot, cooked rice, carefully arranged around the dish. Lay the curry of lamb on top and serve.

678. Curry of Lamb à la Créole.

—The same as for No. 676, adding, ten minutes before serving, one gill of tomatoes cut in pieces, and a green pepper cut into small pieces, serving with a border of hot, cooked rice around the dish.

679. Croquettes of Lamb à la Patti.

—Prepare six lamb croquettes as for No. 276, adding half a pint of Patti garnishing (No. 245) laid on the dish, and arranging the croquettes on top. Pour over it a little meat-glaze (No. 141).

680. Croustades of Kidneys, with Mushrooms.

—Prepare six croustades (No. 264), and fill them with kidneys sautés au Madère (No. 662).

681. Lamb Chops à la Signora.

—Pare six fine lamb chops, and split them through the centre. Fill the insides with a very fine salpicon (No. 256); season with a pinch of salt and half a pinch of pepper. Close together, and dip in beaten egg, then in fresh bread-crumbs. Fry them for four minutes on each side in two ounces of clarified butter in a sautoire, and serve with a gill of hot Montglas sauce (No. 213) after arranging a curled paper at the end of each chop.

682. Lamb Chops à la Robinson.

—Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with a pint of hot Robinson garnishing (No. 253) on the dish, and arrange the chops nicely over it, or any other garnishing desired.

683. Lamb Chops, Maison d’Or.

—Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg and then in fresh bread-crumbs. Fry them in a sautoire with two ounces of clarified butter for four minutes on each side, and serve with six heart-shaped pieces of fried bread, each one covered with some pâté-de-foie-gras, and a gill of hot Madeira wine sauce (No. 185). Arrange a curled paper on the end of each chop.

684. Lamb Chops à la Clichy.

—Pare nicely and flatten six lamb chops; season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. Cover the surfaces with chicken forcemeat (No. 226), and wrap them in crepinette (a skin found in the stomach of the pig); dip in beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two ounces of butter for four minutes on each side. Arrange a nice paper curl at each end of the chops, and serve with half a pint of hot champagne sauce (No. 204) on the dish, and the chops over it.

685. Lamb Chops à la Maintenon.

—Take six well-pared and flattened lamb chops. Season with a pinch of salt and half a pinch of pepper; put into a sautoire with one ounce of butter, and fry on one side only for one minute. Cover the cooked side with a mellow chicken croquette preparation (No. 276), also a little chicken forcemeat (No. 226) on top. Besprinkle with one very finely chopped truffle. Place the chops on a well-buttered baking-pan, and put them in a slow oven to cook for four minutes. Put a curled paper on the end of each chop, and serve with half a pint of hot, clear velouté (No. 152) on the dish, and the chops laid over it.

686. Lamb Chops à la Villeroi.

—Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped in demi-glace (No. 185); then dip the chops in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire with two ounces of butter, and fry four minutes on each side. Pour half a pint of hot Perigueux sauce (No. 191) on the dish, arrange the chops over, with curled paper on the ends, and serve.

687. Lamb Chops à la Masséna.

—Trim neatly, flatten, and season with half a pinch each of salt and pepper, six lamb chops. Put them into a sautoire with one ounce of butter, and fry on one side only for one minute. Let them cool, and then fill the cooked centres with a little pâté-de-foie-gras. Take six pieces of fried bread the size of the chop, cut out the middles with a bread-cutter, fill in the space with pâté-de-foie-gras, and lay it on the cooked side of the chops. Garnish all around with chicken forcemeat à la crême (No. 225), forced through a paper cornet. Place them on a buttered baking-sheet, and put them into a slow oven. Cook for seven minutes. Prepare a pint of hot Madeira sauce (No. 185), pour it on a hot dish, arrange the chops nicely on top, with curled papers on the ends, and serve.

688. Minced Lamb à l’Anglaise.

—Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two tablespoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a bouquet (No. 254), and season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut two pounds of cooked lamb in small pieces, either from the shoulder or leg, mince finely, and add to the sauce. Cook twenty-five minutes, and serve with chopped parsley sprinkled over,

689. Epigrammes, of Lamb, Macédoine.

—Take two breasts of lamb, tie them and put them on to boil in the soup-stock for forty-five minutes. Drain them well, then extract all the bones, and press down with a heavy weight on top. When thoroughly cold, cut each breast into three heart-shaped pieces, dip them in oil or fat, seasoning with a tablespoonful of salt and a teaspoonful of pepper. Roll in fresh bread-crumbs, and broil on a slow fire for four minutes on each side. Take six broiled, breaded lamb chops, prepared and cooked exactly the same, and serve with half a pint of hot Macédoine (No. 1032) or any other garnishing that may be required, arranging the breasts and chops over the garnishing.

690. Epigrammes of Lamb à la Chicorée.

—Proceed exactly the same as for No. 689, only adding half a pint of hot chicory with a little gravy (No. 934), instead of the other garnishing, and serve the same.

691. Epigrammes of Lamb à la Louisiannaise.

—The same as for No. 689, only serving with one pint of fried sweet potatoes (No. 993) around the dish, and a gill of hot Madeira wine sauce (No. 185).

692. Epigrammes of Lamb à la Soubise.

—The same as for No. 689, serving with half a pint of hot Soubise (No. 250) and basting with a little meat-glaze (No. 141).

693. Shoulder of Lamb à l’Africaine.

—Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pepper, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown for six minutes. Moisten with one pint of broth (No. 99), and a pint of Espagnole sauce (No. 151). Let cook for forty-five minutes. Skim all the fat from the gravy, and remove the shoulder to a hot dish and untie it. Garnish the dish with three stuffed egg-plants (No. 909), and half a pint of cooked gumbo (No. 1030). Strain the gravy over the shoulder, and serve.

694. Shoulder of Lamb, Purée Normande.

—Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing.

695. Shoulder of Lamb, with Stuffed Tomatoes.

—The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving.

696. Shoulder of Lamb, Jardinière.

—Proceed as directed in No. 693, only serving with one pint of hot Jardinière (No. 1033).

697. Shoulder of Lamb, Stuffed à la Macédoine.

—Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macédoine (No. 1032).

698. Shoulder of Lamb à la Rouennaise.

—Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a teaspoonful of powdered sugar on top. Place it in the oven, and leave it in until they become thoroughly brown, tossing the pan frequently to prevent burning. Pour the gravy from the meat over the turnips, dish up the shoulder, arrange the turnips around and serve.

699. Shoulder of Lamb à la Flamande.

—The same as for No. 693, serving for garnishing half a pint of cooked carrots, half a pint of cooked turnips, and half a pint of cooked red cabbage, nicely arranged in clusters around the dish.

700. Hashed Lamb à la Polonaise.

—Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Moisten with half a pint of broth, and cook for ten minutes. Place the hash on a hot dish, and arrange six poached eggs (No. 404) on top. Serve with chopped parsley sprinkled over.

701. Haricot or Ragout of Lamb à la Providence.

—Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, and when browned, after about ten minutes, dredge in three tablespoonfuls of flour, stirring well for two minutes. Moisten with three pints of water or white broth; stir well, adding two pinches of salt, one pinch of pepper, two crushed cloves of sound garlic, and a bouquet (No. 254). Let cook for forty-five minutes. Two minutes after it begins to boil, thoroughly skim off the scum on the surface. Remove the bouquet and pour the ragout on a hot dish. Arrange half a pint of flageolets, plunged for half a minute into boiling water and well drained, or cooked lima beans, on one side of the dish, and the same quantity of cooked carrots, cut in quarters, on the other, and then serve.

702. Breast of Lamb, Jardinière.

—Boil three medium-sized breasts of lamb for fifty minutes in the stock-pot, then the bones will be detached. Take them out, put the meat under a heavy weight, and let it thoroughly cool; then pare neatly. Cut each breast in two, and place on a dish. Season them with a good tablespoonful of salt, a teaspoonful of pepper, and immerse them in two tablespoonfuls of oil. Roll them in fresh bread-crumbs, and broil them for four minutes on each side. Serve them with one pint of hot Jardinière garnishing (No. 1033) on the dish, and the breasts nicely arranged over it.

703. Stewed Lamb and Oyster-plant.

—As directed for ragout of lamb (No. 701); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew.

704. Stewed Lamb à la Française.

—The same as for No. 701; adding half a pint of carrots, half a pint of turnips, cooked with the lamb, and half an hour before serving putting in a pint of pared, small, whole, raw potatoes.

705. Stewed Lamb and Lima Beans.

—Proceed as directed for No. 701, replacing the garnishing by one pint of cooked lima beans, added five minutes before serving.

706. Stewed Lamb, with Peas.

—The same as for No. 701, only substituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving.

707. Stewed Lamb and Flageolets.

—Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving.

708. Stewed Lamb à la Parisienne.

—The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving.

709. Stewed Lamb and String Beans.

—The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned string-beans half an hour before serving.

710. Stewed Lamb Louisiannaise.

—Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish.

711. Stewed Lamb à la Créole.

—The same as for No. 701, adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish.

712. Lamb’s Kidneys, Colbert Sauce.

—Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take six silver skewers (if none on hand, use wooden ones), run each skewer through the centre of two kidneys (which should never become detached), roll them in fresh bread-crumbs, and put them to broil on a moderate fire for four minutes on each side. Place them on a very hot dish on which has been previously poured a pint of hot Colbert sauce (No. 190), and send to the table very hot.

713. Lamb’s Kidneys, with Bacon.

—Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maître d’hôtel butter (No. 145).

714. Stewed Kidneys With Cêpes.

—Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoonful of pepper. Brown well; then add half a pint of Espagnole sauce (No. 151), also four cêpes cut into pieces. Warm without boiling, add the juice of half a lemon, and a teaspoonful of chopped parsley, and serve.

All stewed kidneys are prepared the same way, with any other garnishing required.

715. Lamb’s Kidneys à la Diable.

—Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maître d’hôtel butter (No. 145) poured over the kidneys.

716. Lamb Steak With Purée of Peas.

—Cut and saw off six small steaks from a tender leg of lamb; pare and trim them nicely, flatten, and season with a good tablespoonful of salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot purée of peas (No. 49); arrange the steaks over, and serve.

The steaks can be served with any other garnishing required.

717. Lamb Steak, Sauce Piquante.

—The same as for No. 716, serving for garnishing half a pint of hot piquante sauce (No. 203).

718. Lamb Steak à l’Américaine.

—Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six slices of broiled bacon over them.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

PORK.

719. Black Sausage, Mashed Potatoes.

—Take six black sausages (or blood pudding); make four light incisions on each side of them with a knife, then broil them for five minutes on each side. Neatly arrange a pint of mashed potatoes (No. 998) on a hot dish; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes.

720. Suckling Pig, Apple Sauce.

—Thoroughly clean the interior of a small, tender, suckling pig (reserving the liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a saucepan, with half an ounce of butter, for five minutes. Stuff it with American forcemeat (No. 229), then sew up the aperture with a kitchen-needle. Have a roasting-pan ready, sprinkle into it half a cupful of cold water, then lay in the pig, so that it rests on its four legs. Completely cover all around with a buttered paper, then put it into a moderate oven, and let cook for two hours; baste it frequently, while cooking, with its own gravy. Remove it to a hot dish, untie, skim the fat from the gravy, and strain the lean part of it over the pig. Serve with a pint of hot apple sauce (No. 168) in a separate bowl.

721. Boiled Ham, plain.

—Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan and cover it with cold water. Let it boil for two hours, then remove it from its stock, lift off the upper skin, trim it neatly, and ornament artistically the large end bone with a pretty paper ruffle, then serve it with any kind of sauce required for garnishing.

722. Cold Boiled Ham, for family use.

—Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving.

723. Roast Ham, Champagne Sauce.

—Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce (No. 204).

724. Roast Ham, with Corn à la Crême.

—The same as for No. 723, serving with it one pint of hot corn à la crême (No. 963).

725. Roast Ham, With Spinach.

—Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943).

726. Pig’s Cheek, With Spinach.

—Take two lean, smoked pig’s cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus (No. 943); arrange the cheeks nicely on top, and serve.

727. Pig’s Feet à la St. Hubert.

—Split three good-sized, boiled pig’s feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce (No. 203), to which has been added a teaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.

728. Pig’s Feet, Sauce Robert.

—Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192).

729. Pig’s Feet, Sauce Piquante.

—The same as for No. 727, serving with half a pint of hot piquante sauce (No. 203), omitting the mustard.

730. Pig’s Feet, New York Style.

—The same as for No. 727, serving them on six pieces of toast, with a gill of maître d’hôtel butter (No. 145) over the feet.

Boston Style.

—Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.

731. Pig’s Feet à la Poulette.

—Put three boiled pig’s feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce (No. 598); heat without boiling for five minutes, then serve with a little chopped parsley sprinkled over.

732. Stuffed Pig’s Feet à la Périgueux.

—To one and a half pounds of boned turkey forcemeat (No. 813) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crépinette (a skin found in the stomach of the pig), the size of the hand, on the table. Lay on each one a piece of forcemeat the size of an egg; spread it well, and lay one-half of a boned pig’s foot on top (No. 734). Cover with another light layer of forcemeat, and finish each with three thin slices of truffles. Cover the crépinettes so that they get the form of envelopes; fold them up, and dip one after the other in beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two ounces of clarified butter. Place a heavy weight on top of the feet, let cook on a slow fire for twelve minutes on each side, and serve with half a pint of hot Périgueux sauce (No. 191) on the dish, and the pig’s feet on top.

733. Stuffed Pig’s Feet, Madeira Sauce.

—Exactly the same as for the above, only serving with half a pint of hot Madeira sauce (No. 185) in place of the other.

734. Boned Pig’s Feet.

—Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly.

735. Sausages, with White Wine.

—Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. Put in half a pint of Espagnole sauce (No. 151), cook again for five minutes, and serve with a little chopped parsley sprinkled over.

736. Sausages à l’Anglaise.

—Place twelve country sausages on a baking-tin; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce (No. 185) in a separate bowl.

737. Sausages à l’Italienne.

—The same as for No. 735, adding six minced mushrooms to the sauce five minutes before serving.

738. Sausages à la Bourguignonne.

—Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes; garnish a hot dish with a pint of hot purée of red beans (No. 951); and arrange the sausages on top, then serve.

739. Sausages, with Cabbage.

—Procure a medium-sized white cabbage; remove all the green leaves, and cut it into four square parts, suppressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth; when finished cut them into small pieces, and put them into boiling, salted water for five minutes. Remove into cold water to let it cool off moderately; take it out, drain in a colander, and put the cabbage into a saucepan with a gill of fat from the soup-stock, or an ounce of butter. Season with a good pinch of salt and half a pinch of pepper, also a whole medium-sized onion, and a carrot cut into four pieces. Put on the lid of the saucepan, remove to a moderate fire, and let cook for thirty minutes. Take twelve country sausages, prick them with a fork, add them to the cabbage, and let all cook together for twelve minutes. Dress the cabbage on a hot dish, and decorate with the sausages and carrots on top. Serve very hot.

740. Sausages au Gastronome.

—Prick twelve nice, lean sausages with a fork; put them in a tin baking-dish, and cook them for six minutes in the oven. Add two raw eggs to a pint and a half of mashed potatoes, with three tablespoonfuls of grated Parmesan or Swiss cheese, mix well together, and lay it on a baking-dish. Place the sausages on top, put it in the oven, and let cook for six minutes. When finished take them out, and serve on a dish with half a gill of demi-glace (No. 185) thrown over.

741. Pork Tenderloin.

—Procure three good-sized pork tenderloins, pare them neatly, remove the sinews, and cut each fillet lengthwise in two without detaching; place in a sautoire with a tablespoonful of butter. Season them one hour before cooking with two pinches of salt and one pinch of pepper, and let them cook on the stove for six minutes on each side. Arrange them on a hot serving-dish, and skim the fat from the surface of the gravy. Add to the lean part half a cupful of broth (No. 99), letting it come to a boil, and mixing well with a spoon. Strain the gravy over the fillets, and serve. Any sauce or garnishing desired may be added to the tenderloins.

742. Pork Andouillettes.

—Procure one and a half pounds of andouillettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minutes. Remove them to a hot serving-dish, previously placing thereon a pint of mashed potatoes, or a pint of hot purée of peas, and place the andouillettes, nicely arranged, on top.

743. Pork Chops, Plain.

—Take six thick pork chops, pare and flatten them nicely, then season with a pinch of salt and a pinch of pepper one hour before using them. Put them in a sautoire with one ounce of butter, and let cook on the stove for six minutes on each side. Arrange the chops on a hot dish, skim off the fat from the gravy, and add half a cupful of broth to the lean part. Let come to a boil, strain over the chops, and serve.

744. Pork Chops, Broiled.

—These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arrange them on a hot dish, and serve with a gill of hot maître d’hôtel butter (No. 145), well spread over the chops.

745. Pork Chops, Piquante Sauce.

—Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203).

746. Pork Chops, Sauce Robert.

—Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops.

747. Pork Chops à la Diable.

—The same as for No. 743, but serving with half a pint of sauce à la Diable (No. 198) over the chops.

748. Pork Chops, Apple Sauce.

—Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl.

749. Pork Chops à la Purée de Pois.

—The same as for No. 743, pouring half a pint of hot purée of peas on the dish, and placing the chops over.

750. Pork Chops with Purée of Potatoes.

—Exactly the same as for No. 743, serving with a pint of purée of hot potatoes (No. 998) on the dish, and the chops nicely arranged over.

751. Roasted Fresh Pork.

—Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch of pepper, well distributed. Put it into a roasting-pan with half a cupful of water, place it in the oven, and let roast for fully one and a half hours, being careful to baste it frequently with its own gravy. Remove it to a hot dish, skim the fat from the gravy, strain the lean part over the roast, and serve.

752. Pork and Beans.

—Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish; season with one small pinch of salt, half a pinch of pepper, one tablespoonful of either syrup or brown sugar, and one medium-sized carrot cut in two. Take a pound and a half of freshened salt pork (previously well-washed in fresh water), make four incisions on each side, and place it in the vessel with the beans; cover with the lid, and let cook all together, either on the stove or in the oven, for two hours and a half. If it should get too dry, moisten with a little broth. It will now be ready to serve. Place the garnishing on a hot dish, and arrange the pork on top; the whole can be returned again to the oven with a little powdered sugar sprinkled over the top, leaving it in five minutes to give it a golden color; then serve.

753. How to Prepare Ham for Broiling and Frying.

—Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the bone and the string used for hanging purposes, coming down on to the knuckle; follow the edge of the bone, until the small edge-bone is fully reached, then make a straight cross-cut from the bone, so as to separate it entirely. When this is accomplished, put the bone part aside for soup, garnishing, scrambled eggs, sauces, or any other needful purposes. Keep the ham hung up in a dry place in a moderate temperature.

For broiling and frying.—Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two minutes on each side; take from off the fire, dress them on a hot dish, and send to the table.

By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat.

754. How to Prepare English Breakfast Bacon.

—Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detaching them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side; dress the crispy slices on a hot dish, and serve immediately.

Four minutes will suffice for frying. See that the bacon is kept hanging by the string in a dry, cool place, but never put it on the ice.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

POULTRY.

755. Chicken Roasted, Plain.

—Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table.

756. Chicken Broiled With Bacon.

—Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, and cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maître d’hôtel butter on top (No. 145), and decorate with six thin slices of broiled bacon (No. 754); then serve.

757. Chicken Pot-pie.

—Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet (No. 254), six small onions, and four ounces of salt pork cut into square pieces. Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes (No. 986), and three tablespoonfuls of flour diluted with a cupful of cold water. Stir until it boils, then let cook for ten minutes. Remove the bouquet and transfer the whole to a deep earthen baking-dish; moisten the edges slightly with water, and cover the top with a good pie-crust (No. 1078). Egg the surface; make a few transverse lines on the paste with a fork, and cut a hole in the centre. Bake it in a brisk oven for fifteen minutes, then send to the table.

758. Chicken Croquettes à la Reine.

—Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish over a folded napkin. Serve with half a pint of hot sauce à la Reine (No. 623) separately.

759. Chicken Croquettes à la Périgueux.

—The same as for No. 758, serving with half a pint of hot Périgueux sauce (No. 191) separately.

760. Chicken Croquettes à l’Ecarlate.

—Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately.

761. Chicken Croquettes à la Périgourdin.

—Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce (No. 185). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl.

762. Croustade of Chicken à la Dreux.

—Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce (No. 189), half a glassful of Madeira wine, and let cook together for four minutes. Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve.

763. Croustade of Chicken Livers, au Madère.

—Prepare six croustades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767).

764. Cromesquis of Chicken à la Richelieu.

—Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately.

765. Cromesquis of Chicken à la Reine.

—Exactly the same as for No. 764, serving with half a pint of hot sauce à la Reine (No. 623) separately, and garnishing the dish with parsley-greens.

766. Chicken Legs à la Diable.

—Detach the legs from three medium-sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce à la Diable (No. 198), sprinkle a little chopped parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required.

Turkeys’ legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing.

767. Chicken Livers Stewed in Madeira Wine.

—Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and half a pinch of pepper, add half a glass of Madeira wine, reduce for one minute, then moisten slightly with about half a pint of Espagnole sauce (No. 151). Cook again for three minutes, then add half an ounce of good butter, and the juice of half a lemon, tossing well without letting it boil; pour the whole on a hot serving-dish, and serve with six heart-shaped croûtons (No. 133).

768. Chicken Livers With Mushrooms.

—Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving.

769. Chicken Livers en Brochette with Bacon.

—Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon (No. 754), broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the centre of the liver, the same with a piece of bacon, and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Roll them on a dish with one tablespoonful of good oil, dip them in fresh bread-crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour half a gill of maître d’hôtel butter (No. 145) over, and serve with a little watercress around the dish.

770. Chicken Livers Sautés à l’Italienne.

—Proceed exactly as for No. 767, only adding half a gill of cooked fine herbs (No. 143) five minutes before serving.

771. Chicken Sauté à la Marengo.

—Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a good pinch of salt and half a pinch of pepper; when a golden color, moisten with half a pint of Espagnole (No. 151), and half a cupful of mushroom liquor. Add twelve mushroom-buttons, and two truffles cut in thin slices, also half a glassful of Madeira wine. Let cook for twenty minutes, then serve with six fried eggs, as in No. 413, and six heart-shaped croûtons (No. 133). Adjust paper ruffles on the ends of the wings and legs of the chickens, and dress them nicely on the dish, decorating the borders with the fried eggs and sippets of bread, then serve.

772. Chicken Sauté à l’Hongroise.

—Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, and half a pinch of pepper. Let cook slowly, without browning, for five minutes on each side, then moisten with half a pint of béchamel (No. 154), and half a cupful of cream. Let cook again for twenty minutes, skim the fat off, and serve with six pieces of fried bread croûtons (No. 133) around the dish.

773. Chicken Sauté à la Parmentier.

—Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let cook on the stove for five minutes on each side, turning the pieces over with a fork. Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and add the juice of half a lemon. Let cook again for twenty minutes, then dress on a hot serving-dish, and decorate it with half a pint of potatoes château (No. 1009) in clusters.

774. Chicken Sauté with Tarragon.

—Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pinch of salt, and half a pinch of pepper, and let cook on a brisk stove for five minutes on each side. Moisten with half a pint of Espagnole sauce (No. 151), half a cupful of mushroom liquor, and half a glassful of sherry wine, and add a quarter of a bunch of well-washed, green tarragon-leaves. Let cook for twenty minutes, then dress nicely on a hot serving-dish, and decorate with six heart-shaped croûtons (No. 133).

775. Chicken Sauté à la Chasseur.

—Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassful of sherry or Madeira wine, the zest of half a sound lemon, and one chopped shallot. Let cook for twenty minutes, and serve with six pieces of fried bread, cut heart-shaped, croûtons (No. 133).

776. Chicken Sauté à la Bordelaise.

—Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five minutes, then moisten with half a glassful of white wine, adding three artichoke-bottoms, each one cut into four pieces. Season with a pinch of salt, and half a pinch of pepper, then put the lid on and let simmer slowly for fifteen minutes; when ready to serve, add a little meat-glaze, a teaspoonful (No. 141), the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up the pieces, crown-shaped, with paper ruffles nicely arranged, and garnish with the artichoke-bottoms in clusters, and twelve cooked potatoes château (No. 1009).

777. Chicken Sauté à la Régence.

—Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half a pinch of pepper, add half a glassful of Madeira wine, reduce for one minute, then put the lid on, and let simmer for six minutes. Moisten with half a pint of velouté (No. 152), and half a cupful of mushroom liquor. Let cook for ten minutes, then put in two truffles cut into small pieces, six mushrooms, a small sweetbread, and one ounce of cooked, smoked beef-tongue, all finely chopped. Finish cooking for ten minutes longer, then take from off the fire and incorporate therein two raw egg yolks diluted in the juice of half a lemon; while adding the egg yolks gently shuffle the pan, thicken well the sauce, then serve with paper ruffles neatly arranged at the ends of the wings and legs of the chickens.

778. Chicken Sauté à la Bohémienne.

—Prepare two chickens as for the above (No. 777); put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes, turning the pieces of chicken frequently with a fork; moisten with half a wine-glassful of Madeira wine, reduce for one minute, then add half a pint of Espagnole sauce (No. 151). Cook for ten minutes; add half a pint of cooked macaroni cut in small pieces. Cook again for ten minutes. Nicely arrange the chicken on a hot dish, pour the gravy over, and fill six bouchées (No. 270) with the macaroni taken from the stew, also a little grated Parmesan cheese sprinkled over. Garnish the dish all around with the bouchées, adjust paper ruffles at the end of the chicken legs, and serve hot.

779. Chicken Boiled à la Providence.

—Singe, draw, and wipe well two chickens of a pound and a quarter each; truss them from the wing to the leg with a needle, and boil them in good broth for three-quarters of an hour. Prepare a pint of Allemande sauce (No. 210) with the broth of the chickens, adding a gill of small cuts of boiled carrots, the same of cooked Lima beans or flageolets, and let all cook together for three minutes. Dish up the chickens, untruss them, and pour the sauce over, arranging the vegetables on each side. Serve with chopped parsley strewn over.