Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

This lady, the boulangère, or baker’s wife, was invented by a lady of the French Court, in opposition to the masculine manners of the butcher’s wife. Cut and trim neatly, eight, ten, or twelve small lamb cutlets, enough for a small entrée; season lightly with salt, pepper, and a little cayenne; dip them gently in olive oil, then in the flour box, and broil very gently on a slow fire; while doing put a gill of cream in a stewpan, set it on the fire, and when boiling add in two ounces of fresh butter, a tablespoonful of chopped chervil, the juice of half a lemon, a little salt and pepper; stir quick till the butter is melted and it forms a nice smooth sauce, then pour it over your cutlets and serve quick. NO. 19.--STEWED TRIPE. Select two pounds of double tripe, cut in strips of a quarter pound each, put in a clean stew-pan, add a pint of water, ditto of milk, two teaspoonfuls of salt, half that of pepper, eight middling-sized onions carefully peeled, which put in; set to boil rather fast, then simmer till done, which will be in half an hour or rather more; turn out into a deep dish or tureen, and serve. NO. 20.--CURRIED TRIPE. Make about a pint of curry sauce, as No. 9; cut each half-pound in four pieces; warm gently in it for half an hour, and serve with rice. NO. 21.--GRATIN TRIPE IN SHELL. Add to the above 2 yolks of eggs; mix quick; having taken the stewpan off the fire, stir quick; put in the scolloped shells, throw breadcrumbs over a little butter, put in an oven, salamander the top, and serve. NO. 22.--TRIPE LYONNAISE FASHION. When any cold tripe remains; cut in thin slices about the thickness of an inch square, mince 2 onions, put some butter, in proportion, in a frying-pan, add in the onions, fry till they are partly done, add the tripe, let fry for about 10 minutes, tossing them; season with salt and pepper, three teaspoonfuls of vinegar to each 1lb., and serve.