The Skilful Cook Part 33

Cut into neat cutlets.

2 oz. of b.u.t.ter.

Egg and bread-crumbs.

Some carrot and turnip, cut in fancy shapes and boiled.

pint of Italian sauce.

_Method._--Egg and bread-crumb the cutlets and fry them in the b.u.t.ter.

Dish them on a border of mashed potatoes.

Pour Italian sauce over, and put the vegetables in the middle.

Make the Italian sauce with the b.u.t.ter the cutlets are fried in.

Fillets of Chicken.

_Ingredients_--Some little fillets of chicken cut from the breast.

Some streaky bacon.

pint of _Bechamel_ sauce, made with white stock.

Some mashed potatoes.

_Method._--Lay the fillet on a greased baking-tin.

Cover with b.u.t.tered paper and put them into a moderate oven for ten or fifteen minutes.

Dish them on a border of mashed potatoes.

Pour the sauce over and put little rolls of nicely cooked bacon in the middle.

To cook the bacon, cut it into very thin strips and roll them, run a skewer through, and toast them before the fire.

Chicken a la Marengo.

_Ingredients_--1 chicken.

1 pint of second stock.

3 tomatoes.

1 piece of carrot, turnip, and onion.

1 sprig of parsley, thyme, marjoram.

2 oz. of b.u.t.ter.

1 oz. of flour.

A few drops of lemon juice.

_Method._--Cut the chicken into neat joints and fry them in the b.u.t.ter.

Then remove them and fry the vegetables.

Add the flour and fry that.

Then pour in the stock; stir and boil for three minutes.

Then put in the chicken and the tomato, sliced.

Simmer for about thirty minutes, until the chicken is quite tender.

Then put the chicken on to an _entree_ dish.

Add some lemon juice to the gravy, and strain over it.

Chicken a la Cardinal.

_Ingredients_--1 chicken.

1 pint of _Bechamel_ sauce.

4 ripe tomatoes.

_Method._--Cut the chicken into joints and put them in a stewpan with the sauce and tomatoes, sliced.

Simmer gently until the chicken is quite tender.

Then place them on a hot _entree_ dish and strain the sauce over them.

Kidneys and Mushrooms.

_Ingredients_--2 dozen medium sized mushrooms.

6 sheep's kidneys.

1 pint of second stock.

1 oz. of b.u.t.ter.

1 oz. of flour.

2 tablespoonfuls of cream.

A few drops of lemon juice.

_Method._--Peel the mushrooms, cut off the stalks, and wash them.

Wipe the kidneys and slice them, put them in a stewpan with the stock and mushrooms.

Simmer them gently for thirty minutes or more, until quite tender.

Mix the b.u.t.ter and flour very smoothly, stir them in and boil for about three minutes.

Add the cream and let it boil, season to taste, and squeeze in a few drops of lemon juice.

Curried Rabbit.

_Ingredients_--1 apple.

1 onion.

2 dessertspoonfuls of curry powder.