962.—LAMB CUTLETS, MALMAISON STYLE. (Fr.—Côtelettes d'Agneau à la Malmaison.)
Ingredients.—9 or 10 cutlets cut from the best end of the neck, ⅓ of a pint of demi-glace sauce (see Sauces), 4 or 5 small stuffed tomatoes, (see Vegetables), lentil, green pea and potato purées, 1 egg, breadcrumbs, 2 ozs. of butter, salt and pepper.
Method.—Trim the cutlets into a good shape, season them with salt and pepper, and coat them with egg and breadcrumbs. Rub the cooked vegetables through a fine sieve, season to taste, bind with a little yolk of egg, press into small dariol moulds, and keep hot until required. Prepare and bake the tomatoes, also a border of mashed potato, which must be brushed over with yolk of egg and browned in the oven. Heat the butter in a sauté-pan, fry the cutlets until lightly browned, and drain well. Arrange them in a close circle on the potato border, garnish with the tomatoes and small timbales of vegetables, and serve the hot sauce in a sauce-boat.
Time.—To fry the cutlets, from 7 to 10 minutes. Average Cost, 1s. to 1s. 2d. per lb. Sufficient for 6 or 7 persons.
963.—LAMB CUTLETS, MILANESE STYLE. (Fr.—Côtelettes d'Agneau à la Milanaise.)
Ingredients.—8 or 9 lamb cutlets, ¼ of a pint of demi-glace sauce, ½ a lb. of Patna rice, ¾ of a pint of white stock, ¼ of a pint of tomato-pulp (made by rubbing raw tomatoes through a fine sieve), 2 ozs. of butter, 1 oz. of grated Parmesan cheese, ½ a teaspoonful of finely-chopped parsley, salad-oil, salt and pepper.
Method.—Wash and blanch the rice, and drain it well. Replace it in the stewpan, add the butter, tomato-pulp, salt and pepper, put in the stock, cover with a buttered paper and the stewpan-lid, and cook slowly for about 1 hour, or until the rice is tender and dry. Brush the cutlets over with salad oil, grill them over or in front of a clear fire for 8 or 10 minutes, turning them 3 or 4 times, and before serving season them with salt and pepper. Add the grated cheese to the rice, season to taste, and arrange it in the form of a pyramid in the centre of a hot dish. Sprinkle the top of it with parsley, dish the cutlets neatly overlapping each other round the base, and pour the hot demi-glace sauce round.
Time.—About 1 hour. Average Cost, 1s. to 1s. 2d. per lb. Sufficient for 7 or 8 persons.
964.—LAMB CUTLETS, RICHELIEU STYLE. (Fr.—Côtelettes d'Agneau à la Richelieu.)
Ingredients.—9 or 10 lamb cutlets, 2½ ozs. of butter, 6 or 7 small stuffed tomatoes (see Vegetables), 6 or 7 artichoke bottoms, ½ a pint of
