A guide to modern cookery

and quite as good. Very often a purée prepared from split, yellow or green peas, is used instead of the pudding given above. 1392—PORK PIE Completely line the bottom and sides of a pie-dish with thin slices of raw ham, and prepare, for a medium-sized dish:—(1) one and one-half lbs. of fresh pork in collops, seasoned with salt and pepper, and sprinkle with two tablespoonfuls of dry Duxelles (No. 223), a pinch of parsley and another of chopped sage; (2) one and one-half lbs. of raw, sliced potatoes, and one large, chopped onion. Garnish the bottom of the dish with a litter of collops; cover with potatoes and onions; spread another litter of collops, and begin again in the same order. Add one-quarter pint of water; cover with a layer of fine paste or puff-paste trimmings, which should be well sealed down round the edges; _gild_ with beaten egg; streak the paste with the prongs of a fork; make a slit in the centre of the covering of paste for the escape of steam, and bake in a moderate oven for about two hours. =Fresh-pork Cutlets.= 1393—FRESH-PORK CUTLETS A LA CHARCUTIERE Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time. Dish them in a circle; pour a Charcutière sauce in their midst, and serve a timbale of potato purée separately. _Charcutière sauce for eight or ten cutlets_: prepare one pint of Robert sauce (No. 52) and mix with it, just before dishing up, two oz. of gherkins, cut in short _julienne_ fashion or minced. 1394—FRESH-PORK CUTLETS A LA FLAMANDE Season the cutlets, and fry them on both sides in butter or fat. Meanwhile, peel and slice some eating apples, allowing three oz. of the latter for each cutlet, and put them in an earthenware dish. Set upon them the half-fried cutlets; sprinkle with fat, and complete their cooking, as well as that of the apples, in the oven. Serve the dish as it stands. 1395—CÔTES DE PORC FRAIS A LA MILANAISE Treat the cutlets _à