The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

currie powder, put it into a good gravy of veal and beef, season simply with pepper, salt, and lemon juice. Fowls curried are prepared in the same way. * * * * * CUTLETS. Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be hard; they must then be covered with egg and sprinkled with flour, or a preparation for cutlets may be spread over them, and then fry them of a fine brown, remove the cutlets to a hot dish, and add to the fat in which the cutlets have been fried, a spoonful of flour, a small cup of gravy, salt, pepper, and a little lemon juice or lemon pickle. * * * * * CUTLETS A LA FRANÇAISE. French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _sauté_ pan and fry of a very light brown; pieces of bread, smoked meat or tongue cut of the same size as the cutlets, and prepared in the same manner, are laid alternately in the dish with them; they should be served without sauce and with a _purée_ of mushrooms or spinach in the centre of the dish. * * * * * CUTLETS IN WHITE FRICASSEE. Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh button mushrooms and a piece of lemon peel are essential to this dish; when the meat is done remove it, take all fat from the gravy, and thicken it with the yolks of two beaten eggs; small balls of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan