Choice Cookery

pan; a bright fire is required. Things that take long to cook require more fat than those that require but a short time. Effort must be made to adjust the proportion, as adding cold fat prevents browning. Veal cutlets and many other things are far better sauted than fried. The articles sauted require to be watched that they do not burn; yet they must not be too often turned, or they will not brown--except, of course, such things as are chopped, which require frequent stirring up. In speaking of chilling articles coated with sauce to be fried, I omitted to give the caution that, in the case of meats, care must be taken not to leave them long enough to freeze the meat. FOOTNOTES: [88-*] See No. IV. [89-*] See No. V. [90-*] See No. II. [90-[+]] See No. IV. XI. ENTREES OF MUTTON CUTLETS OR CHOPS. _Mutton Cutlets a la Duchesse._--Take as many cutlets (or French chops) as required. Stew them in stock, with a small bouquet of herbs, very gently until they are perfectly tender. Take them up, skim the stock, and strain it; return to a small saucepan, and reduce the liquid to a glaze; dip each cutlet in the glaze and lay it aside. Have ready what cooks now call a "panada," made of a gill of thick white sauce, two yolks of eggs stirred into it and allowed to approach the boiling-point, but not to boil (this, of course, must be done in a double boiler), or the eggs will curdle; chop a dessertspoonful of parsley very fine; parboil and chop also very fine three onions; pound thoroughly in a mortar eight mushrooms; stir these all into the thick sauce, with a saltspoonful of salt and a quarter one of pepper. Roll each cutlet in this force-meat (if found too stiff to adhere properly, moisten with a little cream or a little liquor from the mushrooms), lay them on a fire-proof dish, and cover with bread crumbs and bits of butter. Bake them until they are a golden brown. Serve with brown Soubise sauce. _Lamb