A guide to modern cookery

finished with one oz. of butter. N.B.—This Soubise may be prepared separately; but in this case it has much less flavour than when it is made from the onions and the rice which have cooked in the braising-liquor. I therefore urge the adoption of the recipe as it stands. 1310—COLD LEG OF MUTTON Dish it very simply, like other cold large joints of mutton. 1311—CUTLETS Mutton and lamb cutlets are sometimes _sautéd_; but grilling is the most suitable method of cooking them. When the nature of their preparation requires that they should be treated _à l’anglaise_, fry them in clarified butter. All the garnishes, given under “Tournedos,” except those served with sauces, may be applied to cutlets. The latter also allow of a few special garnishes, and these I give in the following recipes. 1312—CÔTELETTES A LA CHAMPVALLON (10 Cutlets) Take some cutlets from the region underlying the shoulder; that is to say, those uncovered by the removal of this joint. And do not clear the bone-ends of their meat, as when frills are to be fixed to them. Season them with salt and pepper, and brown them in butter on both sides. This done, put them in an earthenware dish with half lb. of sliced onions, tossed in butter without colouration; moisten with enough white stock to almost cover the cutlets and the onions; add the quarter of a clove of garlic, crushed, and a faggot; boil, and set in the oven. At the end of twenty minutes, add one and one-half lbs. of potatoes, fashioned to the shape of corks, and cut into thin roundels; season, and complete the cooking, basting often the while. When the cutlets are cooked, the moistening should be almost entirely reduced. 1313—CÔTELETTES LAURA Grill the cutlets, and, meanwhile, prepare a garnish (the quantity of which should be such as to allow two and one-half oz. of it per cutlet) of parboiled macaroni, cut into half-inch lengths, cohered with cream, and combined, per lb., with three and one-half oz. of peeled, pressed, and _concassed_ tomatoes, tossed in butter. Or, when white truffles are in