A guide to modern cookery

of a garlic clove, crushed, and the yolks of three eggs; (2) prepare at the same time as the cutlets, ten grilled mushrooms; and ten stoned, stuffed and poached olives, girded by a strip of anchovy fillet. Fry the cutlets in butter, on one side only. Cover the cooked side of each with the preparation described above; set them on a tray; sprinkle them with a few drops of melted butter, and put them in the oven, that their garnish may be glazed and that their cooking may be completed. Dish in the form of a circle; place a grilled mushroom (convex side uppermost) in the middle of each cutlet, and, on each mushroom, a stuffed olive. 1316a—CÔTELETTES DE MOUTON A LA REFORME Trim six mutton cutlets; season them; dip them in melted butter, and roll them in bread-crumbs, combined with finely-chopped ham in the proportion of a third of the weight of the bread-crumbs. Now cook them gently in clarified butter. Dish them in a circle on a hot dish, and send the following sauce to the table with them:— Take a small saucepan, and mix therein three tablespoonfuls of half-glaze sauce, the same quantity of Poivrade sauce, and one coffeespoonful of red-currant jelly; add one coffeespoonful of each of the following short _julienne_ garnishes to the sauce; viz.: hard-boiled white of egg; very red, salted tongue; gherkins; mushrooms, and truffles. 1317—CÔTELETTES A LA SÉVIGNÉ Have ready a preparation of mushroom and artichoke-bottom croquettes, in the proportion of one heaped tablespoonful for each cutlet. Fry the cutlets in butter, on one side only. Garnish the fried side of each, dome-fashion, with the above preparation; treat them _à l’anglaise_, and sprinkle them with melted butter. Put them in the oven to complete their cooking, and, at the same time, to colour their coating of egg and bread-crumbs. Dish in the form of a crown. 1318—CÔTELETTES A LA SUÉDOISE Place the cutlets on a dish, and drop thereon some minced onions and shallots, bits of parsley stalks, thyme and bay. Sprinkle them with the juice of a lemon and a few