A guide to modern cookery

edges nicely; put the cutlet on a tray, and blow out the _papillote_ in a fairly hot oven. When taking it out of the oven, transfer it to a dish, and serve instantly. 1260—CÔTE DE VEAU POJARSKI Completely separate the meat of the veal cutlet from the bone; clear it of all skin and gristle, and chop it up with half its weight of butter, salt and pepper. Mass this mince-meat close up to the bone, shaping it like a cutlet, and cook the whole in clarified butter, turning it over very carefully in the process. Dish with a suitable garnish. 1261—CÔTE DE VEAU ZINGARA Cook the veal cutlet in butter; at the same time prepare a slice of raw ham, cut to the shape of the cutlet, and likewise tossed in butter. Dish the cutlet; set the slice of ham upon it, and surround with a few tablespoonfuls of Zingara sauce. _Zingara sauce is prepared thus_: Reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half. Add one-fifth pint of half-glaze, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one oz. of a _julienne_ of tongue, mushrooms and truffles; and set to boil for a few seconds. 1262—CÔTE DE VEAU FROIDE EN BELLE VUE Let a little jelly set in a utensil somewhat resembling a cutlet in shape. Trim the veal cutlet; decorate it with various little vegetables, and sprinkle the latter with half-melted jelly, so as to fix them. Put the cutlet on the layer of set jelly, inside the utensil, and let it lie with its decorated side undermost. Add enough jelly to cover the cutlet, and let the former set. This done, pass the blade of a small knife (dipped in hot water) round the cutlet; set the utensil for a moment upon a napkin dipped in hot water, turn out the cutlet with care, and set it on a cold dish, with a border of chopped aspic, and a frill on the bone. 1263—CÔTE DE VEAU FROIDE RUBENS Trim the veal cutlet; coat it with half-melted aspic, and cover it with