A guide to modern cookery

of _blanched_ salted breast of pork. Add four small onions, and two small, long potatoes, cut _paysanne_-fashion; and complete the cooking of the cutlets and the garnish very gently in the oven. Send the preparation to the table in the _cocotte_. 1257—CÔTE DE VEAU A LA DREUX Stud the kernel of the veal cutlet with tongue, ham and truffle, and cook it gently in butter. This done, trim it to the quick on both sides, that the studding may be clean and neat; dish it with a frill on the bare bone, and, beside it, arrange a small garnish of quenelles, mushrooms, cocks’ combs and kidneys, and turned and _blanched_ olives. Pour a little half-glaze sauce, flavoured with truffle essence, over the garnish. 1258—CÔTE DE VEAU MILANAISE With a moistened butcher’s beater, flatten the meat in suchwise as to reduce it to half its normal thickness. Dip the veal cutlet into beaten egg; roll it in bread-crumbs, mixed with half as much grated Parmesan, and cook it in clarified butter, or butter and oil in equal quantities. Dish it with a frill on the bare bone, and the garnish beside it. _Milanaise garnish_ consists of cooked macaroni, seasoned with salt, pepper and nutmeg, and cohered with butter, grated Gruyère and Parmesan cheeses, and very red tomato purée; and combined with a _julienne_ of very lean cooked ham, salted tongue, mushrooms and truffles, heated in Madeira. 1259—CÔTE DE VEAU PAPILLOTE Toss the veal cutlet in butter, and prepare, meanwhile:— (1) Two tablespoonfuls of Duxelles sauce, combined with a cooked and sliced mushroom. (2) Two heart-shaped slices of ham, of about the same size as the cutlet. (3) A doubled sheet of strong paper, cut to the shape of a heart and well-oiled. Spread out the sheet of paper, and, in the middle thereof, lay a slice of ham; spread a tablespoonful of Duxelles on the latter; put the cutlet on the sauce; cover it with the remainder of the Duxelles, and finish with the other slice of ham. Fold the sheet of paper so as to enclose the whole; pleat the