Choice Cookery

Cutlets en Concombre._--Trim and cut six lamb cutlets three quarters of an inch thick, flatten them a little to make them of equal size and thickness; flour them, and saute them in butter five minutes. The fire must be sharp, because they must be a nice brown on both sides. Arrange them round an entree dish, with a gill of brown sauce poured outside, and a pint of fillets of cucumber in the centre. _To Prepare Fillets of Cucumber._--Cut firm fresh cucumbers lengthwise through the middle, remove seeds and all soft parts, cut into inch lengths and into olive shapes all the same size. Put them into a stewpan with an ounce of butter, a pinch of pepper, a saltspoonful of sugar and one of salt, and let them stew until quite tender, without acquiring any color. To do this the stewpan must be closely covered and frequently shaken. _Lamb Cutlets with a Puree of Mushrooms._--Trim and cook and serve the cutlets as in the foregoing recipe, only in place of the cucumbers make a puree of mushrooms in the following way: stew half a pint of button mushrooms and part of their liquor in half a pint of white sauce until they are very tender (taking care the sauce does not burn), pound them in a mortar, then force them through a vegetable strainer; then add enough of the white sauce in which they were stewed to make the puree the substance of very thick cream. _Cold Lamb Cutlets in Mint Jelly._--Roast a piece of what butchers call the rack of lamb, which is really the neck and ribs. Let it get cold; cut from it six cutlets, which trim just as if they were uncooked; that is to say, remove meat and fat from the bone, and scrape it. Mask each of the cutlets in mint jelly[101-*] warmed enough to be half fluid. Arrange very carefully round an entree dish when they are perfectly set, so that the jelly will not come off. Have a Russian salad in the centre. _How to Prepare the Salad._--To prepare this you