A guide to modern cookery

drops of oil, and leave them to _marinade_ for thirty minutes, turning them over the while, from time to time. This done, dry them; dip them in melted butter, sprinkle them with bread-crumbs, and grill them. Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separately: one-half lb. of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine. When about to serve, add to this purée two and one-half oz. of finely-grated horse-radish, or the latter grated and afterwards finely chopped. 1319—CÔTELETTES EN BELLE VUE Proceed after one of the recipes given for veal cutlets and grenadins “en Belle Vue.” 1320—CÔTELETTES EN CHAUDFROID Cut some very regular cutlets from a neck of mutton or lamb, which should have been trimmed as explained, braised, and left to cook in its braising-liquor. Clear all grease from the latter; strain it; reduce it, and add to it a brown chaud-froid sauce (No. 34). Dip the cutlets in the sauce when it is almost cold; set them on a tray; deck the kernel of meat in each with a fine slice of truffle, and sprinkle with cold, melted aspic. When the sauce has set well, pass the point of a small knife round the cutlets, with the view of removing the superfluous sauce; and either dish them round a vegetable salad, cohered and moulded, or simply dish them in the form of a circle and place a pyramid of cohered, vegetable salad in their midst. 1321—NOISETTES DE MOUTON Mutton _noisettes_, and especially those of lamb, may be classed among the choicest of entrées. They are cut from either the fillet or the neck; but, in the latter case, only the first six or seven ribs are used. _Noisettes_ are grilled or _sautéd_, and all the recipes given for Tournedos (Nos. 1077 to 1139) and for cutlets, may be applied to them. 1322—MINION FILLETS The minion fillets of mutton or lamb consist of the two muscles which lie under the saddle. Their