Choice Cookery

for four minutes on each side over a hot fire. Have a layer of chopped mushrooms stewed in butter in the dish, lay the cutlets on it, pour over some d'Uxelles sauce, and garnish with truffles, cut in very thin circles. _Mutton Cutlets a la Milanais._--Take six cutlets from a neck of mutton ("French chops," many butchers term them), mix equal quantities of grated Parmesan cheese and cracker meal. Dip the cutlets into rich thick brown sauce,[90-[+]] then into the cracker and Parmesan; shake off loose crumbs; dip them now into beaten egg in which a little salt and very finely chopped parsley and chives have been mixed, and then dip them a second time in the Parmesan and bread crumbs; drop them into a kettle of very hot fat; in four minutes they will be done. Do not fry more than four at a time, as too many cool the fat. Dish them in a circle with spaghetti dressed with Parmesan in the centre. It seems to me just here that before giving further recipes for fried articles I had better make sure that all my readers understand the process of frying in deep fat. I have used the word _saute_ too, and although no doubt both these processes are familiar to most readers who would be likely to practise "Choice Cookery," for those who are not adepts many of the recipes would be impossible to execute. Frying, once understood, is so easy a process one wonders that so few should excel in it. To those who are not sure of themselves I recommend practice. A couple of hours' practice and careful observance of rules will enable a bright woman to fry successfully. For this practice you may prepare several different articles and fry one after the other--one or two very soft and creamy croquettes, one or two breaded articles, especially such as are dipped in thick sauce before being crumbed, etc. The principle on which articles that are very soft and creamy, underneath the surface of egg and crumbs, are fried is this: the creamy substances, whether rich