A guide to modern cookery

season, prepare some macaroni with cream, as above, combined with the peelings of raw, white truffles. Cut some very soft pig’s caul into triangles, proportionate in size to the cutlets; spread a little macaroni on each triangle; on the latter set a cutlet; cover the cutlets with some more macaroni, and enclose the whole in the caul. Lay the cutlets on a dish. Sprinkle with fine raspings and melted butter, and set to grill at the salamander, or in a fierce oven, for seven or eight minutes. Dish the cutlets in the form of a crown, and surround them with a thread of clear half-glaze sauce, combined with tomatoes. 1314—CÔTELETTES A LA MAINTENON Fry the cutlets in butter, on one side only. This done, put a heaped tablespoonful of a _Maintenon_ preparation (No. 226) on each; shape it like a dome, by means of the blade of a small knife dipped in tepid water, and put the cutlets, one by one, on a tray. The _Maintenon_ preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter. Now put the cutlets in a rather hot oven for seven or eight minutes in order to:— (1) Allow a _gratin_ to form over the surface of the garnish. (2) Finish the cooking of the cutlets. Dish the latter in the form of a crown, and serve, separately, a sauceboat of meat glaze finished with butter. 1315—CÔTELETTES A LA MURILLO Fry the cutlets in butter, on one side only; and garnish the cooked side, dome-fashion, with a fine hash of mushrooms, cohered with a little very reduced Béchamel sauce. Set them on a tray; sprinkle with grated Parmesan and a few drops of melted butter, and glaze in a fierce oven. Dish the cutlets in the form of a crown; fix a frill to each, and surround them with mild capsicums and tomatoes, both of which should be sliced, tossed in butter, and mixed. 1316—CÔTELETTES A LA PROVENÇALE For ten cutlets:—(1) Reduce one-half pint of Béchamel sauce to a third, and add thereto the third