oven for 40 minutes, basting frequently, then press them between 2 dishes until cold. Season the whites of eggs with a little salt and pepper, steam in a buttered dariol mould until firm, then cut into thin slices, which must afterwards be stamped into rounds 1 inch in diameter. Cut the truffle into thin strips about 1 inch in length, and rather less than ⅛ of an inch in thickness. If necessary, trim the noisettes to make them a uniform round shape; brush one side over with meat glaze, place a round of white of egg in the centre of each, and over it 4 or 5 strips of truffle, lattice-work style. Arrange the noisettes in a circle, slightly overlapping each other, fill the centre with the dressed salad, and garnish the base of the dish between the noisettes with tufts of endive, fancifully-cut slices of cucumber, and, if convenient, cubes of aspic jelly.
Time.—3 hours. Average Cost, 3s. 9d. to 4s. Sufficient for 7 or 8 persons.
Note.—For noisettes of mutton to be served hot, see "Noisettes d'Agneau, recipe No. 985.
The Downs.—The well-known substance chalk in its chemical composition is a nearly pure carbonate of lime. When carefully examined under the microscope, it is found to consist of an aggregation of exceedingly minute shells, fragments of corals, sponge-organisms, the work of lime secreting creatures, such as the foraminifera and polyzoa. Chalk-hills form the sub-soil of the hilly districts of the south-east of England. Those known as the South Downs start from the bold promontory of Beachy Head, traverse the county of Sussex from east to west, and pass through Hampshire into Surrey. The North Downs extend from Godalming, by Godstone, into Kent, and terminate in the line of cliffs from Dover to Ramsgate. The Downs are covered in short verdant turf, but the layer of soil which rests on the chalk is too thin to support trees and shrubs. The hills have rounded summits, with smooth undulating outlines. The coombes and furrows which ramify and extend into deep valleys, resemble dried-up channels of streams and rivulets. From time immemorial immense flocks of sheep have been reared on the Downs. The herbage of the hills is remarkably nutritious, and the climate, consequent on the dryness of the air and moderate elevation of the land, is eminently favourable to rearing a superior breed of sheep. The mutton of the South-Down breed of sheep is highly valued for its delicate flavour, and the wool for its fineness.
1004.—FILLET OF MUTTON, TO DRESS. (Fr.—Filet de Mouton.)
Ingredients.—A large leg of mutton, veal forcemeat (see "Forcemeats"), gravy or suitable brown sauce.
Method.—This method is specially suited to a small household where cold meat is disliked. Cut off the knuckle part which, braised or boiled, will supply a dinner on a following day. From the other end of the leg cut a roasting piece, thus leaving the fillet 3 or more inches in thickness. Remove the bone, flatten the meat with a cutlet-bat or rolling-pin, season well with salt and pepper, and spread on the forcemeat. Roll up tightly, bind securely with string, and either boil, braise, roast or bake according to the directions given under respective headings. If preferred the fillet may be grilled, or roasted in a Dutch oven, the forcemeat, of course, being omitted. It will be found excellent if lightly fried, and afterwards stewed slowly, and served with tomatoes or mushrooms. (See also "Oxford John," No. 1055, and "Mutton Pudding.")
