Margaret Brown's French Cookery Book

little broth; 3/4 of an hour before sending to table, put the tongue in oven or on slow fire to get warmed through, then glaze it and dish it up with some prepared spinach round it; pour a little sauce and serve. No. 41. MUTTON CUTLETS. Trim the cutlets and arrange in circular order in a pan with a little clarified butter; fry quickly so as to brown on both sides; before quite done pour off the grease; add 1/2 pint of red wine (port or claret), 1 can prepared mushrooms and same quantity small onions previously simmered in a little butter over a slow fire till done; season with a pinch of mignonette pepper, little salt, some grated nutmeg, a teaspoonful pounded sugar; set the whole to boil on fire 2 minutes, add a spoonful of burnt sugar; allow the cutlets to simmer very slowly for 20 minutes. The cutlets must be dished up closely in a circle; add a half glass of red wine; boil the whole for 1 minute and garnish the center with mushrooms; pour the sauce over the cutlets and serve. No. 42. MUTTON CUTLETS WITH CHESTNUTS. Dish up cutlets, as previously shown, garnish with chestnuts which have been equally heated in a stewpan, so that the husk will easily peel off; take the chestnuts with a little good broth and put in clean stewpan; let simmer; when done pound in a mortar; put in a pan with a little sugar, nutmeg, 1/2 pint of cream; reduce the pulp, rub through a sieve, put in stewpan, let it get hot, mix in some butter, pour round cutlets some thin sauce. No. 43. VOL-AU-VENTS. [Quantity for 2 vol-au-vents]. Paste--One pound of butter, 1 pound of flour; divide butter in 4 parts, rub 1/4 in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second 1/4 of butter in layers over this paste; fold and roll it, and add the other two quarters in the same way; keep 1 hour on ice to cool; roll and cut this